If you’ve never made pressure cooker sweet corn and cherry tomato risotto, you’re missing out! It’s creamy, infused with flavor, perfectly seasoned, and straight up delectable!
June started 2 days ago and now it’s over! How did that happen?? My nephew has a theory that when you’re younger, every day is a much larger percentage of your life thus far, so the days/weeks/months seem to last longer. Makes sense to me! Plus, it seems that life just gets busier as we get older which makes the time fly by at double speed. When I was little, a summer day could practically last a week. I could squeeze a whole lot of exploring, reading, bike riding, and kitten wrangling into a 14+ hour day, spent entirely outside. Now, it feels like I wake up, do a few things, and the day is over! If anyone has the secret to making time move just a liiitttle bit slower, I’m all ears.
Speaking of ears…. (corniest transition ever…am I right??) ???? ???? ???? #cornjokes
Two things you need to know.
#1. Pressure Cookers make legit risotto. Like, there is no reason whatsoever to be stirring a stovetop risotto for 30+ minutes when you can do it in this magical machine. The skill level required maxes out at your ability to saute a few ingredients then set your pressure cooker to high and let it do its thing. When time is up, voila! Risotto perfection.
#2. Fresh corn OFF the cob is simply divine. I know we do the whole corn on the cob thing in the summer and then the rest of the year we do frozen or canned corn, but this madness needs to stop! Taking an extra minute to cut the corn off the cob yourself totally makes this dish. The subtle pop of the fresh corn kernel in your mouth next to the creamy pop of the risotto is just so good!!
Can we all just agree that it’s necessary to expand your pressure cooking repertoire to include a risotto recipe? I was watching an old episode of Masterchef a few weeks ago and one of the contestants presented a pressure cooker risotto to a very skeptical Gordon Ramsey. He said he had never heard of such a thing, but was completely shocked when he tried it and found it amazing!
So, Gordon, this one’s for you!
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic
- 1 1/2 cups arborio rice
- 3 ears of corn, shucked and kernels cut off the cob
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 32 ounces vegetable broth
- 1/4 cup half and half
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil
- 1 cup halved cherry tomatoes
- In pressure cooker on the sauté setting, cook onion and garlic in butter and olive oil until soft, about 5 minutes.
- Add arborio rice and continue to sauté until grains of rice start to turn translucent, about 2-3 minutes.
- Add corn kernels, salt, pepper, and veggie broth. Stir.
- Lock lid and set to high pressure for 6 minutes.
- When time is up, do a quick release and stir in half and half, parmesan, fresh basil, and cherry tomatoes.