Fresh Corn Risotto in Instant Pot
Indulge in a creamy risotto featuring sweet fresh corn made effortlessly in your Instant Pot®, significantly reducing the time and effort compared to the traditional stovetop method.
Ingredients
| 3 | tablespoons butter, divided |
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| 3 | tablespoons extra virgin olive oil, divided |
| 2 | 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 (Optional) |
Instructions
| 1. | Heat a multi-functional pressure cooker (such as Instant Pot®) using the Saute function. Melt 1 tablespoon of butter with 1 tablespoon of olive oil. Saute the corn kernels for about 2 minutes, stirring occasionally. Transfer the corn to a bowl and set it aside. |
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| 2. | Add the remaining 2 tablespoons of olive oil to the pot. Saute the red onion for 1 minute. Incorporate the garlic and rice; ensure each grain of rice is coated with the oil mixture. Toast the rice until slightly golden for about 2 minutes. Pour in the white wine and let it simmer for approximately 30 seconds. Stir in the chicken broth. |
| 3. | Turn off the Saute function. Securely close the lid and set the Instant Pot® to high pressure following the manufacturer's instructions; set the timer for 6 minutes. Allow the pressure to build for 5 to 10 minutes. |
| 4. | Carefully release the pressure using the quick-release method as per the manufacturer's guidelines, about 5 minutes. Unlock the lid and add the corn and the remaining 2 tablespoons of butter. Stir until the risotto achieves a creamy consistency, approximately 1 minute. Incorporate the Parmigiano-Reggiano cheese until fully melted and mixed. Optionally, garnish with chopped fresh parsley. |
Published on Jul 20, 2024 by Luminița