Richly stacked bar cookies with frosting decorate these cherry squares. To create morsels that melt in your mouth, slice them into small pieces. Perhaps you should double the frosting recipe.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 2 ears fresh corn, kernels cut from cob
- ½ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 4 cups chicken broth
- ½ cup grated Parmigiano-Reggiano cheese
- ½ teaspoon chopped fresh parsley (Optional)
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
- Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
- If you don’t have a pressure cooker, this recipe can certainly be made on the stovetop by cooking over medium heat, adding hot broth 1 ladle at a time, and stirring between until the broth has been absorbed. You will need much more broth if making it on the stovetop, close to 6 to 7 cups, and it will take close to 45 minutes to reach “al dente”.
Nutrition Facts
| Calories | 608 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 9 g |
| Sodium | 1387 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Was a little worried about the broth to rice ratio, and thought it was too soupy when I opened it, but once I stirred butter & corn back in, it looked perfect! Added my PR and enjoyed a DELICIOUS risotto. Will definitely be doing this one again! I might roast the corn on grill next time, get some blackened kernels, but this recipe is outstanding as is
That was the best risotto I ever made. I had to sub a different cheese since I had no PR. When I first opened the IP I didn’t think it was cooked due to so much liquid on top. But stirring in rest of ingredients it thickened perfectly.
I followed the recipe but added sweet pees to the mix with a little moor butter. i was a very good side dish.
The last time I tried to make risotto, it was an epic fail. This worked so great! Like the other review said, it was a bit liquid when I opened the lid, but I stirred occasionally for about 10 minutes and it soaked the rest in and it was perfect. That’s when I added the butter, corn and parmesan. I loved the sweet corn in it. I’ll try it with other veggies, too. Maybe mushrooms or peas. I used white grape juice instead of wine with a splash of white wine vinegar. It still felt like it had wine in it. It’ll make a great side dish for the family in the future.
This risotto is amazing!! And so super easy. Unlike traditional risottos that need constant babysitting, this one allows you to walk away. It’s delicious. Def making this one again & again! Think I may add fresh asparagus along w/the corn next time!
This recipe was very delicious and makes a lot for a side dish! I made the recipe exactly as written and the texture of the risotto is perfect. It is such a time saver to make using the Instant Pot. My ears of corn were on the small side and I probably should have used at least an extra ear or two (maybe 2-3 cups fresh corn kernels total), but the end result was still amazing! So good that my husband declared he would gladly take extra to work for lunch today. My only reason for rating 4 stars is that it seemed like I had a little too much liquid even after stirring everything together. I just let it sit a bit on keep warm and stirred every so often and the rice seemed to absorb the liquid. Next time, I will reduce the amount of broth to use by 1/2 – 1 cup (3 – 3.5 cups broth total perhaps). Thanks for the recipe! I can’t wait to make risotto again in the Instant Pot!