Pressure Cooker Corn Risotto Recipe

Name: Pressure Cooker Corn Risotto Recipe
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

"Make the most of sweet summer corn with this four-minute creamy pressure cooker risotto...."

INGREDIENTS

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2 cups (14 ounces; 400g) short-grain rice such as arborio, bomba, or carnaroli

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3 1/2 cups (28 ounces; 820g) homemade or store-bought low-sodium chicken or vegetable stock

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6 ears of corn, shucked

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6 tablespoons (3 ounces; 45g) unsalted butter, divided

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2 small shallots, minced (about 2 ounces; 60g)

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2 cloves garlic, minced (about 10g)

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3/4 cup (6 ounces; 170g) dry white wine

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1 bay leaf

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3-4 sprigs of thyme

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Kosher salt and freshly ground black pepper

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1/4 cup (2 ounces; 60g) heavy cream

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1 teaspoon ground turmeric (optional)

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1/2 cup (2 ounces; 60g) grated pecorino cheese

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