PRESSURE-COOKER CORN RISOTTO

Pressure-Cooker Corn Risotto image

Provided by Martha Stewart

Yield Serves 6 to 8

Number Of Ingredients 10

2 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, smashed
Kosher salt and freshly ground pepper
1 1/2 cups arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc
2 1/4 cups fresh corn kernels (from 3 ears), cobs reserved
1 pint cherry tomatoes, halved or quartered if large
2 ounces Parmigiano- Reggiano, finely grated (1/2 cup), plus more, shaved, for serving
Fresh basil, for serving

Steps:

Melt butter in a 6-to-8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to saute. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until golden and softened, about 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add 1 quart water and reserved cobs.
Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, or 6 minutes for fully cooked rice. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 6 minutes for al dente, or 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
Remove corncobs from pressure cooker; discard. Stir in corn kernels, tomatoes, and grated cheese; season with salt and pepper. Top with shaved cheese and basil; serve immediately.