Instant Pot Risotto With Zucchini And Fresh Sweet Corn Recipes

INSTANT POT® FRESH CORN RISOTTO

Steps:

• 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.
• 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.
• 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.
• 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.

INSTANT POT® RISOTTO

Steps:

• Dissolve the chicken bouillon cube in the hot water and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add 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.
• 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.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

INSTANT POT® CORN RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crisp, 3 to 4 minutes. Remove bacon to a rack to drain. Add shallot and garlic to the pot and cook until fragrant, about 2 minutes. Mix in 1 cup chicken stock. Stir in corn kernels, rice, and butter. Pour in remaining 1/4 cup chicken stock and white wine. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• While risotto is cooking, chop bacon.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt and stir until thoroughly combined. Add more chicken stock, 1 tablespoon at a time, if risotto is too dry.

SWEET CORN RISOTTO

Steps:

• In a food processor, puree 1 cup of the corn until smooth. Set aside.
• Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
• When butter has melted, add shallot to the pot and Sauté until soft, 2-3 minutes. Add rice and cook and stir for 3 minutes more.
• Add broth and pureed corn to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 14 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Select CANCEL to turn the pot off, then select the SAUTÉ function.
• Add the remaining 1 cup of corn and thyme and cook and stir for 2-3 minutes until desired consistency is reached..
• Stir in parmesan. Season with salt and pepper to taste. Serve warm garnished with additional thyme (optional).

INSTANT POT RISOTTO WITH ZUCCHINI AND FRESH SWEET CORN

Steps:

• Set the Instant Pot to the saute function and melt 2 tablespoons of butter in the cooking insert. Then add the garlic and shallot; cook for 1 minute, or until translucent. Then add the zucchini, summer squash. Season with salt and pepper and cook for about 2 minutes, or until the vegetables begin to soften. Cancel the saute setting.
• Stir in the vegetable stock, corn, and rice. Lock the lid in place, select manual high pressure, and cook for 5 minutes. Be sure the valve is set to "sealing." Once cooking has finished, quickly release the pressure according to the manufactures directions.
• Remove the lid and stir in additional 2 tablespoons of butter, fresh parsley, and Parmesan cheese. Once the cheese has melted, serve immediately.

SWEET CORN & ZUCCHINI RISOTTO

Steps:

• Make the basil oil (preferably a day ahead of time). Bring a medium pot of water to a boil. Prepare a medium bowl of ice water. Wash the basil and remove leaves from the stem. Add the basil leaves to boiling water. Remove leaves after 10 seconds and plunge into the ice water to stop it from cooking. Shake off the basil and place between paper towels. Squeeze to get as much water out as possible.
• Add basil to the pitcher of a blender along with the olive oil and grapeseed oil. Puree. Pour into an airtight container and refrigerate overnight for deepest flavor. Or, if short on time, continue to the next step.
• Place a cheesecloth over a fine-mesh sieve. Pour the oil over the top (bring to room temperature first if it was refrigerated). Gently squeeze the cheesecloth to get as much oil out as possible. Discard the solids. Pour the oil into an airtight container and store in the refrigerator until ready to use. Keeps for up to four weeks in the refrigerator.
• Make the vegetable broth. Cut kernels off of two ears of the corn. Reserve the corn kernels for the risotto. Add cobs to the a large dutch oven or stock pot. Add carrots, celery, onions, parsley, peppercorns, and bay leaves. Bring to a boil. Reduce to a simmer and cook, stirring very gently only occasionally, until the vegetables are soft - about 35 minutes. Place a colander over a large bowl and strain broth through the colander. Rinse out the pot, then place a fine mesh sieve over the pot. Strain the broth through the sieve back into the pot. Discard solids. Add 1 teaspoon salt and stir to dissolve.
• Prep the risotto. First, grill one cob of corn to use as a garnish later on. To do this, remove the husk, rub with olive oil and sprinkle lightly with kosher salt. Heat an outdoor grill or an indoor grill pan on medium high. Cook the corn, turning occasionally, until tender and some of the corn kernels are blackened. Remove from heat and set aside.
• Have the rest of your ingredients ready before starting - the kernels removed from the two remaining ears of corn, garlic minced, wine and rice measured out.
• Bring the broth to simmer, because it's time to ...
• Make the risotto. Place a medium saute pan over low heat. Add olive oil, onion, and a pinch of kosher salt to help draw out the flavor and moisture. Gently sweat the onion (it should just barely sizzle), stirring occasionally, until tender and translucent, about 15 minutes. If your onion starts to brown, turn down the heat.
• Add 1/4 cup warm broth to further soften the onions. Cook, stirring occasionally, until the liquid evaporates.
• Next, "toast" the rice. Increase heat to medium. Add the rice and cook, stirring constantly, until the edges of the rice are translucent, about 4 minutes. Be careful not to scorch the onions or rice; if they start to brown, reduce the heat.
• Add the garlic. Cook, stirring, for 30 seconds.
• Pour in the wine and cook, stirring, until it has absorbed.
• Add one cup of the broth and cook, stirring frequently but not constantly, until the liquid has absorbed/evaporated completely. The rice should bubble gently consistently - adjust the heat if needed. Add one more cup of broth and cook, stirring frequently, until evaporated. Add the next cup of broth, then stir in the corn. Continue cooking until evaporated and add the fourth cup of broth. This whole process should take about 15 minutes. After the fourth cup is added and/or the 15-minute mark is reached, taste the rice. If it's al dente ("to the tooth"), it's done! If not, add a bit more broth and continue to cook until the rice is tender and the risotto is loose. Note: If you run out of broth, you can always add some warm water in a pinch to finish cooking.
• Stir in the zucchini. Taste and season with salt and pepper if desired.
• Spoon into serving dishes. Garnish with charred corn kernels, a generous drizzle of basil oil, and fresh basil. Serve immediately.