This risotto almost got a standing ovation from my husband. The sweet corn and luscious crabmeat make it a special-occasion dish. I like to use white corn because it is sweet, but yellow corn or a combination of white and yellow corn is fine.

SERVES 6

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 1 teaspoon Old Bay seasoning or seafood seasoning, such as Penzeys
• 1⅓ cups Carnaroli or Vialone Nano rice
• ⅓ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• 3⅓ cups seafood stock \or store-bought seafood broth, or 2 cups chicken stock or store-bought chicken broth mixed with ⅓ cup bottled clam juice
• 2 cups white corn kernels, freshly cut from the cob, or frozen white corn, defrosted
• ½ pound lump crabmeat
• Salt and freshly ground black pepper (optional)
• ½ cup finely chopped fresh chives, for garnish

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat. Add the shallot and Old Bay seasoning and sauté until the shallot is softened, about 2 minutes.
2. Add the rice, stirring to coat with the butter mixture. Pour in the wine, bring to a boil, and add the stock.
3. Lock the lid in place and cook at high pressure for 5 minutes.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Return the pot to the stovetop and stir in the corn, crab, and remaining 2 tablespoons of butter, stirring until the corn and crab are warm and the rice is creamy, about 3 minutes.
6. Taste for seasoning, add salt and pepper if necessary, and serve immediately, garnishing each serving with some of the chives.