Name: Pressure Cooker Corn Risotto Recipe
Total time: 40 min
Yield: 6
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

Ingredients

(Servings: 6)

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

Pressure Cooker Corn Risotto Recipe

Ingredients

Steps

Nutrition Facts

Comments

Pressure Cooker Corn Risotto Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts