Quick Mexican Corn Risotto Recipes

INSTANT POT® FRESH CORN RISOTTO

Steps:

• 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.

CORN RISOTTO

Steps:

• Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
• Meanwhile, chop green onions, separating white portion from green tops. Reserve chopped green tops.
• Heat oil in large saucepan over medium heat until hot. Add white portion of chopped onions; cook 3 to 4 minutes or until tender.
• Add rice; cook and stir until thoroughly heated. Add 1/2 cup hot broth; cook and stir until almost all liquid is absorbed. Continue adding broth 1/2 cup at a time, cooking and stirring for about 30 minutes or until rice is creamy but still firm in the center, adding corn during last 10 minutes of cooking time. There may be a small amount of broth remaining.
• Stir in cheese. Sprinkle with chopped green onion tops.

QUICK MEXICAN CORN RISOTTO

Steps:

• 1. Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; saute 1 minute.
• 2. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently.
• 3. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
• 4. Add cream and cheese and stir until mixture is heated through.
• 5. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

MEXICAN RISOTTO WITH SWEET CORN AND COTIJA CHEESE

Steps:

• Simmer chicken stock on low to warm up in a small pot on the stovetop.
• In a large pot or dutch oven, sauté the onion, red bell pepper, and jalapeño pepper in the olive oil over medium-high heat until browned and softened (about 5 minutes).
• Add the rice, salt and pepper, and cayenne pepper. Stir to coat.
• Add 1/2 cup of the stock, stir, and allow all of the liquid to be absorbed.
• Once the liquid is absorbed, add 1/2 cup more of the stock. Keep repeating this process until the rice is almost cooked through (You'll need to taste-test this a lot. Tough life, I know).
• When the rice is almost cooked, add the sweet corn kernels and continue as you were with adding the stock gradually.
• When the rice is completely cooked, turn off the heat and stir in the cilantro and cheese until completely melted.
• Serve with extra cilantro and cheese, if desired.

QUICK MEXICAN CORN RISOTTO

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
• Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

QUICK MEXICAN CORN RISOTTO

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.

FRESH CORN RISOTTO

Steps:

• Reserve 1/2 the quantity of kernels (about 1 and 1/2 cups), and puree the rest in a blender with some of the stock/broth.
• Strain through a sieve and add this strained liquid to the rest of the stock in a saucepan.
• Taste for seasoning (salt).
• Heat to boiling point when ready to prepare risotto (and have the hot water available, just in case).
• In another pot (the one you will use for risotto), saute the onion and garlic in 2 tbs butter, until onion is translucent.
• Add the rice, and coat well, cooking another minute or so.
• Add reserved corn kernels.
• Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring very frequently.
• Add more broth as it is absorbed by the rice.
• Continue this way for about 20 minutes, or until rice is cooked but"al dente", in a creamy base of"sauce".
• *ORsee optional method of cooking, below.
• If rice isn't done after using all the corn stock, continue to cook using hot water, 1/2 cup at a time.
• When rice is done to taste, add the remaining butter, cheese or cream, and taste again for salt and pepper.
• Serve at once.
• *Optional"cheater's"method of cooking risotto: Add 1/2 the hot stock to rice (and hold back the kernels); stir only occasionally.
• When stock is absorbed, add kernels and rest of stock, stirring enough to avoid rice sticking to bottom.
• Continue as above.
• For vegetarians use vegetable stock.