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Pressure Cooker Corn Risotto Recipe

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

Total 40m

This pressure cooker corn risotto recipe results in a creamy and flavorful dish. Using fresh corn and short-grain rice, this recipe incorporates homemade or store-bought low-sodium chicken or vegetable stock, white wine, and seasonings to create a delicious and comforting meal.

seriouseats.com

Pressure Cooker Corn Risotto Recipe

Ingredients

Steps

Nutrition Facts

Pressure Cooker Corn Risotto Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts