Sweet, creamy, and decadent summer corn risotto that cooks within minutes.
, using a flexible rubber spatula to wash off the rice without breaking the grains. Here I’ve used carnaroli rice, which maintains a firm bite even after cooking in the pressure cooker, but arborio or bomba rice are excellent options, as well.Once I have my ingredients prepped, I sauté the corn in butter until it’s just cooked through. Since fresh corn cooks very quickly, the goal is just to enhance the corn’s sweetness by cooking off the raw, starchy taste.
Next, I sweat minced shallot and garlic in more butter until tender and translucent before adding in the rinsed rice to toast. Toasting the rice to a light golden blonde adds a delicate and nutty flavor to the dish. I then add a splash of dry white wine and reduce it until almost dry. It’s important to fully cook off the alcohol at this stage, so it doesn't leave behind the harsh taste of raw alcohol.
I then pour the starchy stock in all at once—no need to preheat it or carefully add it bit by bit. I tuck in a few sprigs of fresh thyme, a bay leaf, and the three reserved stripped cobs before seasoning with salt and pepper and closing up the pressure cooker. I finally bring the pressure cooker to low pressure and set it to cook for four minutes.While the risotto cooks, I blend up half the corn with a touch of cream and turmeric into a smooth purée.
This corn risotto has all the creaminess of that first one I made, but without needing any brow sweat–inducing elbow grease. Because I want to expend my energy on more important matters, like shoving forkfuls of corn risotto into my face.
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