Description
Sweet corn, mascarpone cheese, basil, and arborio rice all come together in this creamy Instant Pot Sweet Corn Risotto to create a filling dish that will have you dreaming of more! This is a meal designed to impress!
Ingredients
2 tablespoons butter
1 tbl olive oil
1/2 cup finely chopped shallots or white onions
3 cloves garlic, minced
1 1/3 cups medium-grain rice or arborio rice
1 cup dry vermouth or dry white wine, divided
3 cups chicken broth
5 ounces fresh Parmigiano-Reggiano cheese, divided plus more for garnish
1/2 teaspoon salt
4 cups corn, or corn from 5 ears of corn
1/2 cup basil, chopped plus more for garnish
2 tbl mascarpone cheese
Instructions
1. In saute mode on your Instant Pot, add butter and olive oil. When the butter has melted, add shallots. Saute the shallots until they have become translucent. Add garlic and saute until the garlic becomes fragrant.
2. Add rice, stir and cook for about 1 minute.
3. Add white wine and stir until all of the wine has been absorbed.
4. Add the chicken broth and 1 ounce of Parmesan cheese and salt, stir in the cheese and salt into the liquid. Place the lid on the pressure cooker.
5. Cook for 7 minutes on high in manual mode. Once the rice has finished cooking, let the pressure release naturally for 5 minutes.
6. Remove the lid and stir in the remaining cheese, grilled corn and basil. Add the mascarpone and stir until fully incorporated.
7. Plate and garnish with additional parmesan cheese and fresh basil.