Sweet corn is not native to India, it was introduced into India by the Europeans relatively recently; so traditional Indian recipes rarely use sweet corn. But I love the natural, tender sweetness of freshly picked sweet corn and there is no better way to deliver that taste to your table than through this delicious creamy risotto. Earthy risotto rice grains play perfectly with sweet corn kernels and subtle herb flavouring to make for a finger licking experience. The star of this dish is clearly the corn, so make sure you get hold of some freshly picked sweet corn. After that, everything is easy peasy.
Serves : 6 servings
Ingredients:
3 1/2 cup vegetable broth
2 cups arborio rice
6 corncobs; shucked
2 tbsp butter
4 tbsp butter
1 medium onion; chopped
3 pods garlic; minced
3/4 cup dry white wine
1 bay leaf
2-3 sprigs thyme/rosemary
1/2 tsp pepper
salt to taste
1/2 cup cooking cream
1/2 tsp turmeric
3/4 cup pecorino; grated
garnish with herbs n cheese
Other IP Recipes on the Channel:
https://youtu.be/ysJgveRwt-w : IP Enchilada Rice
https://youtu.be/AnDh3SiyJ8M : IP Bisibelebhath
https://youtu.be/5vbDdI4Yzjs : IP Mushroom Risotto
https://youtu.be/QcUS8HSTkOM :IP Mascarpone Pasta
https://youtu.be/jEGsoJa9pNA : IP Tomato Rice
https://youtu.be/AXuQZp06IS0 : IP Spicy Taco Pasta
https://youtu.be/Puu4F1gPuhc : IP Mexican Casserole
https://youtu.be/yqoBFAG0il4 : IP Beetroot Sambhar Rice
https://youtu.be/aLW0ZVWWOuQ : IP Mushroom Biryani
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hello from shraddha from love bite instant pot called risotto this is a very good recipe the sun makes it often and he told me to try this version I washed the rice in the vegetable stock that way you maintain the starch of the rice which is washed off the rice but it gets inculcated in the recipe make sure you use fresh corn for added flavors because the sweetness from the fresh corn isn’t the same as the frozen corn by adding whole bits of corn we get a little pop in the mouth use thyme or Rosemary whatever you can get hold of it’s a little time consuming recipe for the preparation but once in the instant pot you know how quick it is all the ingredients to my recipes are given in the description box below to like to subscribe and click on the Bell icon for notifications until next time bye bye for a corn risotto I’ve got some vegetable stock here to that we’re going to add some arborio rice we’re just going to wash the rice in the stock I want the starch of the rice but also want to use it in the rest just mix it with the stock and we’re going to strain the rice now just strain the stock and keep it till you use it in the recipe for our corn risotto we’ve got some corn cobs we’re going to just take a knife and get the corn off like this try and get all your corn off the cob let’s put our instant pot on saute mode and just let it heat for a few minutes our instant pot has heated up to this we’re going to add some butter once your butter melts we’re going to take the corn which we had gone off the cob and add that just saute your corn in the butter for approximately two minutes so the rawness from the corn goes and it gets a sweet flavor a corn is done we’re going to keep it aside let it cool and then reuse this instant pot for the next step heat your instant pot again add some butter add a good amount of butter in this it will all get stuck at the bottom of the bowl once your butter gets melted take some onions and add that and a wee bit of garlic we’re going to just saute this for a minute or two our onion and garlic is done to that we’re going to add the rice which we had washed and kept aside keep it on low and just saute it for three to four minutes so we get a little nutty flavor we’ve been toasting the rice for four minutes or so after that we’re going to take some dry white wine and add that and we’re going to cook it fill the wine reduces to half and the raw smell disappears otherwise your risotto is going to not taste very good at the end of it so make sure the wine evaporates a wine has reduced and there is no raw smell to this we’re going to add the vegetable broth which we had made mix it now to this we’re going to add some bay leaf Briggs of Rosemary or thyme whatever you are handling bit of black pepper powder salt to taste the gobs which we had taken out the corn from I’m adding three of them just give it a stir so make sure the salt and pepper is well mixed cancel your saute mode put the lid on make sure your valve is closed and not on vent and we’re going to pressure cook this for four minutes waiting for the beep and it’s going to start cooking while the risotto is cooking in the instant pot let’s work on our corn take a mixer grinder to that I’ve added some fresh cooking cream we’re going to add a bit of turmeric and half the corn not all half the corn which we had sauteed and kept and we’re going to make it into a puree here the corn is done we’re keeping it aside and waiting for the risotto to be done and then we’ll add it to the end our four minutes are up it has beeped now we’ll make sure we depressurize the instant pot immediately so we’re going to forcefully open the valve be very careful while opening the valve and stay away from the steam a pressure has released see the valve has gone down it’s safe to open your instant pot we’re going to remove the cob take out the bay leaves and the sprig of herbs whether it’s thyme or Rosemary whatever you’ve added after you’ve taken off the Cobb herbs bay leaf just mix it now we are going to add the pureed corn going to add the sauteed corn and give it a thorough mix here it’s very well combined to this we’re going to add some grated pecorino mix it well and your corn risotto is ready you can garnish it with some more herbs finely chopped the one tip is warm your bowl in which you’re going to serve add a bit of cheese and then add the warm risotto in the instant pot I’m going to keep it on warm till I have this for my dinner tonight so give it a try guys this is easy rolly rolly creamy and Luscious thank you
2 Comments
This is comfort food!
so nice and delicious