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Now you can make delicious risotto, without the need for constant stirring. This no-fuss classic is comforting and bursting with savory Ranch flavor, perfect for an impressive side dish or light vegetarian main course.
unsalted butter
2 tbsp
medium onion, finely diced
1
kosher salt and ground black pepper, to taste
arborio rice, rinsed and drained
1 ½ cups
dry white wine
¾ cup
corn, kernels removed and set aside, and cobs reserved
3 ears
low-sodium chicken or vegetable stock
4 cups
½ cup
grated Parmesan cheese
½ cup
Fresh basil, for serving
Melt 2 tablespoons butter in a 6-to-8-quart electric pressure cooker set to sauté. Add onion and season to taste with salt and pepper.
Sauté onion, stirring occasionally, until softened, about 4-5 minutes. Add rice and stir to coat, about one minute.
Add wine and cook, stirring, until almost absorbed, about 1 minute. Add the broth and reserved corn cobs and secure lid of the pressure cooker.
Manually set cooker to 6 minutes and let it come to pressure. Once complete, turn off and quickly release pressure vent, then carefully remove the lid.
Remove corn cobs and stir in fresh corn, Hidden Valley® Original Ranch® Topping & Dressing and cheese. Season to taste and garnish with fresh basil. Serve immediately.
Ingredient Tips:
Arborio rice: Rinse the rice before cooking to remove excess starch if you want to control the creaminess level. If you like a creamier risotto, don’t rinse the rice.
Corn: If using fresh corn, cut the kernels off the cob and sauté them for a few minutes to bring out their natural sweetness and caramelization. For a sweet flavor boost, use sweet corn (either fresh, frozen or canned). If you want a smoky flavor, grill or roast the corn beforehand.
