Pressure Cooker Corn Risotto

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

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

Directions

In a small bowl, rinse rice with chicken stock, gently stirring with a spoon or rubber spatula. Drain rice through a fine-mesh sieve, reserving stock and rice.

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 3 of the stripped cobs.

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 corn and sauté until tender and sweet, about 2 minutes. Remove corn from heat, return it to the bowl, and set it aside.

Return pressure cooker to sauté or medium-high and melt remaining 4 tablespoons of butter until foamy, about 1 minute. Add minced shallots and garlic, cooking until tender, about 2 minutes. Add rinsed rice and gently toast in the butter, about 2 minutes. Pour in wine and cook until reduced and no raw alcohol taste remains, about 2 minutes. Add chicken stock, bay leaf, and thyme to pot and season with kosher salt and freshly ground pepper. Add the 3 reserved cobs to the liquid and close the pressure cooker. Bring to low pressure and cook for 4 minutes.

While the risotto cooks, transfer half the sautéed corn to a blender along with heavy cream and turmeric (if using). Blend until smooth and set aside.

After the risotto has cooked, quickly depressurize cooker by either submerging it under running cold water if it is not electric, or using the steam release valve if it is electric.

Open pressure cooker and remove and dispose of bay leaf and thyme sprigs. Remove cobs, scraping liquid from cobs back into the risotto.

Add 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.

Nutrition

• Serving Size: Serves 4
• Calories: 437 kcal
• Total Fat: 21 g
• Saturated Fat: 13 g
• Unsaturated Fat: 0 g
• Cholesterol: 58 mg
• Sodium: 1031 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 13 g