Love this recipe - just made it again the other night - I usually serve it with pan-seared scallops.
Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.
Heat the oil in a large saucepan over medium heat until hot but not smoking. Cook the scallions, stirring, just until translucent, about 2 minutes. Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes. Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine. Cook and stir until all the liquid has evaporated, about 3 minutes. Don't let the rice brown.
Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes. When almost all the liquid is gone, ladle in another 1/2 cup stock. Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more. After the rice has absorbed 2 1/2 cups stock, taste it. The rice should be firm to the bite but creamy. If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you. (You may not need all of the stock.)
Stir in the corn and reduce the heat to very low so the risotto stops simmering. Stir in the butter, cheese, and herbs. Season with salt and pepper to taste and serve immediately.
Looks awesome. I love risotto (and cooking it, too).
Your comment about serving this with scallops is interesting. The past couple of times I've made scallops has been with a corn cream sauce, and that was just delicious.
What is with scallops and corn?
Here's that recipe. It's really easy.
oooh. This I have to try.
Thanks for posting, @jamie! Made this for dinner tonight (with salmon) and it was delicious!
Has anyone ever made risotto in an Instantpot?
krugle said:Has anyone ever made risotto in an Instantpot?
I tried once way back when. Not even close.
Cooks Illustrated has a shortcut method that's supposed to work pretty well. I've not tried it.
Here's the basic idea: (ignore the shrimp)
1 cup arborio rice4 cups broth
2. Meanwhile, combine rice, 3 cups broth, butter, and ½ teaspoon salt in large bowl. Wrap tightly with plastic and microwave until rice is nearly tender and most of liquid is absorbed, 10 to 16 minutes.
3. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving until spotty brown on one side, about 1 minute; transfer to plate. Repeat with remaining oil and remaining shrimp. Add parcooked rice mixture and remaining broth to now-empty skillet and bring to boil. Reduce heat to low and simmer, stirring constantly, until rice is tender, about 5 minutes. Stir in shrimp and cook until heated through, about 2 minutes. Off heat, add Parmesan and parsley. Serve.
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