Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!
Ingredients
- butter: 3 Tbsp (divided)
- Extra virgin olive oil: 3 Tbsp (divided)
- ears fresh corn, kernels cut from cob: 2 piece
- red onion: 0.5 cup (finely chopped)
- garlic: 2 clove (minced)
- ½ cups Arborio rice: 1 piece
- white wine: 0.5 cup
- chicken broth: 4 cups
- Parmigiano-Reggiano cheese: 0.5 cup (grated)
- fresh parsley: 0.5 tsp (chopped, optional)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
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Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
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Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
