Fresh Summer Corn Risotto,Pressure Cooker Method

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup finely chopped shallot
• 1/2 cup chopped sweet onion, such as Vidalia
• 1 clove garlic, minced
• 2 cups arborio rice
• 1/2 cup dry white wine, such as Chardonnay
• 1 teaspoon kosher salt
• 5 cups low-sodium chicken broth
• 1 cup fresh corn kernels (from 2-3 ears of corn)
• 1/2 cup grated Parmesan cheese

Preparation

1. 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 saute for 2 or 3 minutes until  translucent. Add the garlic and saute for another minute.
2. Add in the arborio rice and cook, stirring frequently, until the rice is opaque (about 3-4 minutes). Add the wine and salt and cook for another 2-3 minutes or until the liquid has been absorbed.
3. Add 4-1/2 cups chicken broth, stir, and set the pressure cooker to High Pressure setting and cook for 6 minutes. When the 6 minutes is up, use the quick release to release the steam in the pressure cooker. Open the lid carefully.
4. Set the pressure cooker to the Simmer setting. Add the remaining 1/2 cup chicken broth, stirring until liquid is absorbed. Add the corn kernels and  cook, stirring, for another 2-3 minutes. Stir in the Parmesan cheese and serve immediately.*

* Note: While it’s recommended to serve risotto immediately, I’ve been known to keep it warm in the pressure cooker for up to an hour. It will set up a bit, but you can add in a bit of warmed chicken broth prior to serving to make it creamier.

Fresh Summer Corn Risotto, Stove-Top Method

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup finely chopped shallot
• 1/2 cup chopped sweet onion, such as Vidalia
• 1 clove garlic, minced
• 2 cups arborio rice
• 1/2 cup dry white wine, such as Chardonnay
• 1 teaspoon kosher salt
• 5 1/2 cups low-sodium chicken broth
• 1 cup fresh corn kernels (from 2-3 ears of corn)
• 1/2 cup grated Parmesan cheese

Preparation

1. In a saucepan bring chicken broth to a simmer and keep at a bare simmer.
2. In a 2 1/2- to 3-quart heavy saucepan melt butter with olive oil over medium-high heat. Add onion and shallot, stirring occasionally, until softened. Add garlic and cook for about 1 minute more.
3. Add rice and stir until rice is opaque in the center, about 3 minutes. Add salt and wine; simmer until wine is absorbed, stirring occasionally, about 3 minutes. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 to 20 minutes total. (You will probably have broth left over.)
4. 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.