Pressure Cooker Corn Risotto Recipes

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INSTANT POT® FRESH CORN RISOTTO



Instant Pot® Fresh Corn Risotto image

Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

3 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
2 ears fresh corn, kernels cut from cob
½ cup finely chopped red onion
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup white wine
4 cups chicken broth
½ cup grated Parmigiano-Reggiano cheese
½ teaspoon chopped fresh parsley

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.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 81.9 g, Cholesterol 37.8 mg, Fat 22.8 g, Fiber 2.6 g, Protein 12.6 g, SaturatedFat 8.7 g, Sodium 1387.4 mg, Sugar 4 g

PRESSURE-COOKER CORN RISOTTO



Pressure-Cooker Corn Risotto image

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

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

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.

INSTANT POT® CORN RISOTTO



Instant Pot® Corn Risotto image

This risotto with fresh corn and bacon is a quick to fix side dish thanks to the Instant Pot® and is very tasty as well! No stirring required.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 12

2 slices bacon
2 tablespoons minced shallot
1 clove garlic, minced
1 ¼ cups chicken stock, divided, or more to taste
2 ears fresh corn, kernels cut off
½ cup arborio rice
1 tablespoon butter
¼ cup white wine
½ cup shredded Parmesan cheese
1 teaspoon chopped fresh oregano, or to taste
1 pinch granulated garlic
1 pinch salt

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.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 33.9 g, Cholesterol 21.6 mg, Fat 8.4 g, Fiber 1.6 g, Protein 9.3 g, SaturatedFat 4.3 g, Sodium 538.7 mg, Sugar 2 g

RISOTTO IN A PRESSURE COOKER



Risotto in a Pressure Cooker image

This risotto is reason enough to buy a pressure cooker. Forget all those wive's tales about these things blowing up... they have a new, safer generation. This is a no-stir risotto that could compete with the best! I serve it as is, but you could add a cooked vegetable or bits of meat after the pressure has fallen and the rice is cooked. From "Cooking Under Pressure" by Lorna Sass

Provided by RSHDiva

Categories     Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons sweet butter
1 tablespoon olive oil
1/3 cup finely minced onion
1 1/2 cups arborio rice
3 1/2-4 cups chicken stock
1 cup grated gruyere cheese (4 oz)
1/4 cup grated parmesan cheese
salt, if desired

Steps:

  • Heat the butter and oil in the cooker. Saute the onion until soft but not brown, about 2 minute Stir in the rice, making sure to coat it thoroughly with the fat. Stir in 3-1/2 c of the stock (watch for sputtering oil).
  • Lock the lid in place and over high heat bring to hig pressure. Adjust the heat to maintain high pressure and cook for 6 minute Reduce pressure with a quick-release method (see below). Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Taste the rice, and if it's not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the Gruyere and Parmesan, add salt to taste and serve immediately.
  • NOTES: Adding some sort of fat is critical when cooking rice and grains so that the liquid/starch doesn't foam and plug up the steam vents. I'd also keep a close eye on it toward the end as I imagine that if you use less water the rice might dry out in the last minute or so. Also, Cooking Under Pressure is a nice reference book with a number of modern/gourmet- type recipes such as this one.
  • For better taste and texture, it's essential to use an Italian short-grain white rice such as Arborio, Carnaroli, or Maratelli. Traditionally the rice is not rinsed before cooking since the water would wash away starches that contribute to the velvety sauce enveloping each grain. The perfect risotto should be slightly soupy and properly chewy, with the rice offering just a pleasant resistance to the bite. For this reason, the pressure is always quick-released and the risotto must be served as soon as it is finished -- Leftover risotto can also be shaped into pancakes and warmed or pan-fried in a little butter, or heated in the microwave.
  • Using the basic formula of 3-1/2 to 4 c of liquid to 1-1/2 c Arborio rice you can create your own recipes and also use traditional recipes.
  • Although classic risottos usually contain wine, the above recipe(s) are flavorful without it.

Nutrition Facts : Calories 568.6, Fat 22.6, SaturatedFat 11.1, Cholesterol 56.8, Sodium 488.7, Carbohydrate 68.4, Fiber 2.3, Sugar 4, Protein 20.8

CORN RISOTTO RECIPE



Corn Risotto Recipe image

Provided by á-3145

Number Of Ingredients 13

2 cups (14 ounces; 400g) short-grain rice such as arborio, bomba, or carnaroli
3 1/2 cups (28 ounces; 820g) homemade or store-bought low-sodium chicken or vegetable stock
6 ears of corn, shucked
6 tablespoons (3 ounces; 45g) unsalted butter, divided
2 small shallots, minced (about 2 ounces; 60g)
2 cloves garlic, minced (about 10g)
3/4 cup (6 ounces; 170g) dry white wine
1 bay leaf
3-4 sprigs of thyme
Kosher salt and freshly ground black pepper
1/4 cup (2 ounces; 60g) heavy cream
1 teaspoon ground turmeric (optional)
1/2 cup (2 ounces; 60g) grated pecorino cheese

Steps:

  • 1. In a small bowl, rinse the rice with the chicken stock, gently stirring with a spoon or rubber spatula. Drain the rice through a fine mesh sieve, reserving the stock and the rice. 2. Invert a small metal bowl and place inside a larger metal bowl to create an elevated surface to cut the corn. Using a small paring knife, trim the corn from the cobs. After removing the kernels, using the back of the knife, scrape any remaining starchy liquid from the cobs. Set aside and reserve three of the stripped cobs. 3. Set the pressure cooker to sauté or place over medium-high heat and preheat. Add 2 tablespoons of butter and melt until foamy, about 1 minute. Add the corn and sauté until tender and sweet, about 2 minutes. Remove the corn from the heat, return it to the bowl, and set it aside. 4. In the same pressure cooker, melt the remaining 4 tablespoons of butter until foamy, about 1 minute. Add the minced shallots and garlic, cooking until tender, about 2 minutes. Add the rinsed rice and gently toast in the butter, about 2 minutes. Pour in the wine and cook until reduced and no raw alcohol taste remains, about 2 minutes. Add the chicken stock, bay leaf, thyme to the pot and season with kosher salt and freshly ground pepper. Add the three reserved cobs to the liquid and close the pressure cooker. Bring to low pressure and cook for 4 minutes. 5. While the risotto cooks, transfer half the sautéed corn to a blender canister along with the heavy cream and turmeric (if using). Blend until smooth and set aside. 6. After the risotto has cooked, quickly depressurize the cooker by either submerging it under running cold water if it is not electric, or using the steam release valve if it is electric. 7. Open the pressure cooker and remove and dispose of the bay leaf and thyme sprigs. Remove the cobs, scraping the liquid from the cobs back into the risotto. 8. Add the corn purée, sautéed corn, and pecorino to the risotto and stir vigorously to develop a thick and creamy texture. Add more kosher salt and freshly ground black pepper to taste. Serve immediately, with more cheese if desired.

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