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Pressure-Cooker Corn Risotto
Credit:
Marcus Nilsson
Recipe Summary
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
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
Gallery
Pressure-Cooker Corn Risotto
Credit:
Marcus Nilsson
Recipe Summary
Yield: Serves 6 to 8
Gallery
Pressure-Cooker Corn Risotto
Credit:
Marcus Nilsson
Pressure-Cooker Corn Risotto
Credit:
Marcus Nilsson
Pressure-Cooker Corn Risotto
Recipe Summary
Yield: Serves 6 to 8
Recipe Summary
Yield: Serves 6 to 8
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 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
Directions
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.
Reviews
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All Reviews for Pressure-Cooker Corn Risotto
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All Reviews for Pressure-Cooker Corn Risotto
- of Reviews
Reviews:
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Most Helpful
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Least Positive
Newest
Reviews:
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Most Positive
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