Fresh Corn Risotto in the Instant Pot®

Rate this post
Fresh Corn Risotto in the Instant Pot®
  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s Note:

If you don’t have a pressure cooker, this recipe can certainly be made on the stovetop by cooking over medium heat, adding hot broth 1 ladle at a time, and stirring between until the broth has been absorbed. You will need much more broth if making it on the stovetop, close to 6 to 7 cups, and it will take close to 45 minutes to reach “al dente”.

You are looking for information, articles, knowledge about the topic Fresh Corn Risotto in the Instant Pot® on internet, you do not find the information you need! Here are the best content compiled and compiled by the team, along with other related topics such as: Recipe.

  Corn on the Cob Grilled

Related videos about Fresh Corn Risotto in the Instant Pot®


Similar Posts