Creamy Pressure Cooked Corn Risotto

1. Rinse the Rice

First, rinse the rice with chicken stock in a small bowl, using a fine-mesh sieve. This step is essential because it removes excess starch, resulting in a better texture for your risotto. Set the rinsed rice aside.

2. Prepare the Corn

Next, prepare the corn by trimming the kernels from the cobs. Once the kernels are removed, scrape the cobs with a small paring knife to get any remaining bits of corn and juice. Save three of the stripped cobs for later use.

3. Sauté Corn Kernels

In your pressure cooker set to sauté mode on medium-high heat, melt 2 tablespoons of butter. Add the corn kernels and sauté them for about 2 minutes until they are slightly tender. Remove the corn and set it aside.

4. Sauté Shallots and Garlic

Now, in the same pressure cooker, melt the remaining 4 tablespoons of butter. Add the minced shallots and garlic, sautéing them for about 2 minutes until they are fragrant. This step enhances the aroma and flavor of the risotto.

5. Toast the Rice

Add the rinsed rice to the pressure cooker and toast it in the butter for about 2 minutes. The rice should become slightly translucent, ensuring the grains will remain separate in the final dish.

6. Add Wine and Reduce

Pour in the white wine and allow it to reduce for about 2 minutes. The alcohol will evaporate, leaving behind a rich, concentrated flavor.

7. Pressure Cook the Risotto

Add the chicken stock, bay leaf, thyme sprigs, and the reserved corn cobs to the pressure cooker. Seal the lid and cook under low pressure for 4 minutes. Cooking under pressure speeds up the process and yields perfectly cooked rice.

8. Blend Corn Purée

While the risotto is cooking, blend half of the sautéed corn with the heavy cream and turmeric (if using) until smooth. This corn purée will add a creamy, rich texture to your risotto.

9. Finish the Risotto

Once the cooking time is up, perform a quick release to depressurize the pressure cooker. Carefully remove the bay leaf, thyme sprigs, and corn cobs from the pot. Stir in the corn purée, the remaining sautéed corn, and the grated pecorino cheese. Stirring vigorously will help to achieve that desired creamy consistency. Taste and season with kosher salt and freshly ground black pepper.

10. Serve

Serve the risotto immediately, and if you like, sprinkle more pecorino cheese on top for an extra touch of flavor. Enjoy your creamy, delicious corn risotto!