Pressure Cooker Corn Risotto

Unlike traditional, hands-on risottos that require intensive labor, this easy pressure-cooker alternative allows for exceptional rewards in just a few hours. It also introduces corn to be traditionally made only with arborio rice. The corn adds an elusive sweetness, complexity, and a unique refreshing addition. Because the corn is blended, there are no unpleasant, toothsome kernels remaining in the risotto — just the familiar, luscious, creamy texture.

Key Takeaways:

• In the electric pressure cooker, on the Sauté setting, place the olive oil and butter and let the butter melt. Add the shallot and onion, and cook for 2 or 3 minutes until translucent.
• Stir in fresh corn kernels and grated Parmesan, and cook over low heat until heated through about 3 minutes. Season to taste with salt and pepper, and serve.
• While it’s recommended to serve risotto immediately, It will set up a bit, but you can add in a bit of warmed chicken broth prior to serving to make it creamier.

“Risotto doesn’t have to be tedious—this simple pressure cooker corn risotto is completely hands-off”

Read more: https://www.seriouseats.com/recipes/2018/08/pressure-cooker-corn-risotto.html