Sweet and smoky, this colorful risotto is almost a meal in itself. Serve it with grilled or roasted chicken, salmon, or shrimp.
SERVES 6
INGREDIENTS
- 4 tablespoons unsalted butter
- 2 pancetta slices, finely chopped
- ½ cup finely chopped sweet onion, such as Vidalia
- 1½ cups Carnaroli or Vialone Nano rice
- ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
- 3½ cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 1 cup corn kernels, freshly cut from the cob, or frozen corn, defrosted
- 1 cup frozen petite peas, defrosted
- ½ cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper (optional)
- ¼ cup finely chopped fresh chives for garnish
INSTRUCTIONS
- Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat. Add the pancetta and sauté for 3 to 4 minutes until the fat is rendered.
- Add the onion and sauté for 2 minutes or until it begins to soften.
- Add the rice, stirring to coat the grains with the fat.
- Add the wine, bring to a boil, and stir in the stock.
- Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Return the pot to medium heat and add the corn and peas. Cook, stirring, for an additional minute.
- Stir in the remaining 2 tablespoons of butter and the cheese.
- Taste for seasoning, adding salt and pepper if necessary.
- Serve immediately, garnished with the chives.
