Ham & Sweet Corn Risotto

This recipe may call for high-starch Arborio rice—the standard for the Italian dish—but the ingredients and flavorings are all-American. Try it with fresh corn during sweet corn season.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Manual/Pressure (High)

CLOSED POT TIME: 25 minutes

TOTAL TIME: 45 minutes + 10 minutes stand

RELEASE: Quick

SERVES: 6

• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1½ cups Arborio rice
• 2 cloves garlic, minced
• 1 cup dry white wine
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 5 cups chicken broth
• 2 cups fresh sweet corn kernels or 2 cups frozen corn, thawed
• 1 cup chopped ham
• 1 cup shredded pepper Jack cheese
• 2 tablespoons snipped fresh dill

PREP

Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When oil is hot, add shallot and rice. Cook and stir for 5 minutes or until rice looks translucent. Stir in garlic and wine; cook and stir 2 to 3 minutes or until wine is absorbed. Press cancel.

Add salt, pepper, broth, corn, and ham. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 8 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Stir the risotto until any surface liquid disappears, then stir in cheese. Let stand for 10 minutes before serving. Garnish each serving with dill.