3 slices bacon, cut into ½ " pieces
2 tablespoons Cabot Unsalted Butter
½ medium onion, finely chopped
3 cloves garlic, minced
1½ cups arborio rice
½ cup dry white wine
3½ cups chicken stock
3 ears of corn, shucked and kernels cut off the cob
½ medium red pepper, finely chopped
1 teaspoon salt
¼ teaspoon black pepper
¼ cup half and half
4 ounces Cabot Vermont Sharp Cheddar, shredded (about 1 cup)
2 tablespoons chopped chives
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Prep: 10 mins | Cook: 35 mins | Total: 45 mins
SET Instant Pot to SAUTÉ, add bacon and cook until crispy, 8-10 minutes. Remove from pot with a slotted spoon and place on a paper towel lined plate to drain. Remove all but 1 tablespoon of the bacon fat from pot.
ADD butter and onion to pot and SAUTÉ until translucent, about 5 minutes. Add garlic and arborio rice and continue to SAUTÉ until grains of rice start to turn translucent, 2-3 minutes.
POUR in the wine and scrape up any browned bits from the bottom of the Instant Pot. Add in the chicken stock, corn, red pepper, salt and pepper.
COVER and seal the lid - turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer for 6 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. Once the 6 minutes are up, do a quick release of the pressure.
OPEN the lid, stir in the half and half, cheese, chives and season with additional salt and pepper, if needed. Top each bowl of risotto with the crumbled bacon.
Recipe and photo courtesy of Erin Lynch.
This sounds like a very good recipe, but what changes are needed for the majority of us who don't have an Instant Pot? I'm guessing that at least the amount of stock would need to be higher, what other things might change?
* Please check out our Corn-Cabot Cheddar Risotto recipe made on the stovetop.