PRESSURE-COOKER CORN RISOTTO
Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn flavor. Corn kernels are stirred in at the end, along with two other peak-summer ingredients: basil and cherry tomatoes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
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.
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Marada Gobbell
[email protected]This risotto is a great way to use up leftover corn. It's also a great dish to serve at a party or potluck. It's always a crowd-pleaser!
Matty Heimgartner
[email protected]This is my go-to recipe for corn risotto. It's so creamy and flavorful, and the pressure cooker makes it a breeze to prepare. I always get compliments when I make this dish.
enkhee Damba
[email protected]I've made this risotto several times now and it's always a hit. It's so easy to make and the results are always perfect. I highly recommend this recipe!
John S
[email protected]This risotto was a hit with my family! The corn added a nice sweetness and the pressure cooker made it so easy to prepare. We'll definitely be making this again soon.
adnan khilji
[email protected]I'm not a big fan of corn, but I decided to give this recipe a try anyway. I'm so glad I did! The corn flavor is subtle and not overpowering, and the risotto is incredibly creamy and delicious. I'll definitely be making this again.
Evelyn Viera Valentin
[email protected]This is a great recipe for a quick and easy weeknight meal. The risotto is creamy and flavorful, and the corn adds a nice pop of sweetness. I'll definitely be making this again.
Shiva Walmiki
[email protected]I've been making risotto for years, but this pressure cooker method is by far the best. It's so quick and easy, and the results are always perfect. I highly recommend this recipe!
Victoria Happiness
[email protected]This was my first time making corn risotto, and it turned out amazing! The pressure cooker made it so easy and quick. I'll definitely be making this again soon.
Stevens Duncan
[email protected]I was skeptical about making risotto in a pressure cooker, but I'm so glad I tried it! This recipe turned out perfectly. The rice was cooked evenly and the corn added a delicious sweetness. My family loved it!
Towhid Shawon
[email protected]This corn risotto is a game-changer! It's so creamy and flavorful, and the pressure cooker makes it incredibly easy to prepare. I'll definitely be making this again and again.