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    Creamy Pressure Cooked Corn Risotto

    clock-icon40 minutes
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    Pixicook editorial team

    A rich and creamy corn risotto made effortlessly in a pressure cooker.

    Ingredients for Creamy Pressure Cooked Corn Risotto

    units in
    USchevron
    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Arborio Rice

    0 oz

    Substitute chevron-down

    Chicken Stock, homemade or low-sodium store-bought

    0 oz

    Substitute chevron-down

    Corn, shucked

    0 ears

    Substitute chevron-down

    Unsalted Butter, divided

    0 oz

    Substitute chevron-down

    Shallots, minced

    0 oz

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Dry White Wine

    0 oz

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Thyme Sprigs

    each

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Ground Black Pepper

    to taste

    Substitute chevron-down

    Heavy Cream

    0 oz

    Substitute chevron-down

    Turmeric Powder, optional

    teaspoons

    Substitute chevron-down

    Pecorino, grated

    0 oz

    Substitute chevron-down

    How to Make 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!

    Variations

    Mushroom Risotto

    Sauté a variety of mushrooms and use mushroom stock for an umami flavor.

    Saffron Risotto (Risotto alla Milanese)

    Incorporate saffron threads and beef marrow, perfect with osso buco.

    Tomato and Basil Risotto

    Use tomato sauce or crushed tomatoes and finish with fresh basil and extra-virgin olive oil.

    Seafood Risotto

    Add shrimp, scallops, or mussels and use seafood stock.

    Lemon and Asparagus Risotto

    Add blanched asparagus pieces and lemon zest for a springtime dish.


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