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Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil - (to 2)

  2. 1 tablespoon 15ml Garlic clove - peeled, and (large)

  3. 1 1/2 teaspoons 7 1/2ml Whole cumin seeds

  4. 1 teaspoon 5ml Onion - finely chopped (large)

  5. 1 leek, white part only

  6. 1 1/2 cups 240g / 8 1/2oz Arborio rice

  7. 1 1/2 cups 93g / 3 1/3oz Fresh corn kernels - (to 2)

  8. 2 large ears of corn

  9. 3 1/2 cups 829ml Vegetable stock - (to 4)

  10. 1 teaspoon 5ml Sea salt

  11. (less if using salted stock)

  12. 2 Roasted red or green bell peppers - seeded, and (large)

  13. 1/4" by

  14. 1/2" strips

  15. 1/3 cup 30g / 1.1oz Minced fresh coriander - (tightly-packed)

  16. (or minced fresh parsley)

  17. Freshly ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in the Risotto Cooker and saute the garlic, cumin, and onion for 1 minute, stirring frequently.

  2. Stir in the rice, making sure to coat it thoroughly with the oil. Stir in the corn kernels, 3 1/2 cups of stock (watch for sputtering oil!), and salt.

  3. Close lid and bring pressure to the first red ring (8 pounds pressure) over high heat. Immediately adjust the heat downward to maintain pressure at the first red ring and cook for 5 minutes.

  4. Release the pressure with the Cold Water Release Method.

  5. The rice will continue to absorb liquid at this point and the risotto should end up being slightly soupy. If necessary, stir in a bit more stock as you stir in the peppers, coriander, and ground pepper.

  6. Cook over medium-high heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the ingredients are thoroughly heated.

  7. Serve immediately.

  8. This recipe yields 4 to 6 servings.

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