Wild Mushroom & Corn Risotto
Creamy, dreamy and wildly low effort, this fall harvest risotto takes all the stirring out of the equation. Carnaroli rice pressure cooks to tender perfection in minutes, making for a low-pressure weekday meal you’ll keep coming back to. Pair this Risotto dish with Giovanni Rosso Langhe Nebbiolo or Salentein Portillo Pinot Noir.Ingredients
Serves 4 as a main or 6 as a starter
2 tbsp (30 ml) extra-virgin olive oil
2 cloves garlic, minced
2 shallots, minced
2 cups (500 ml) sliced seasonal mushrooms (such as chanterelle, lobster or oyster)
½ cup (125 ml) fresh corn kernels
½ tsp (2.5 ml) each salt and freshly ground black pepper, plus more to taste
1½ cups (375 ml) carnaroli or arborio rice
1 tsp (5 ml) chopped fresh rosemary
1 tsp (5 ml) chopped fresh thyme leaves
¾ cup (180 ml) dry white wine
2¼ cups (560 ml) mushroom, chicken or vegetable stock (for pressure cooker method) or about 5 cups (1.25 L) (for stovetop method)
1 cup (250 ml) Swiss chard leaves torn into bite-sized pieces, stems removed, plus a few small leaves for garnish
¼ cup (60 ml) whipping cream
2 tbsp (30 ml) butter
1 cup (250 ml) grated Asiago, plus more for garnish
crushed toasted hazelnuts, for garnish (optional)
Instructions
- To prepare risotto with an electric pressure cooker, set cooker to sauté. Add oil, garlic and shallots and sauté until softened and fragrant, 2 to 3 minutes. Add mushrooms, corn, salt and pepper and sauté until mushrooms are softened, another 2 to 3 minutes. Add rice and herbs and cook 1 minute more, stirring to make sure rice is well coated. Deglaze with wine and stir well, making sure nothing is stuck to bottom of pot, then add stock and Swiss chard.
- Close lid, change setting to pressure cook on high and set timer for 6 minutes.
- When timer goes off, carefully release pressure using quick release method outlined in your pressure cooker’s instructions. Stir in cream, butter and cheese and adjust seasoning to taste.
- Alternatively, to prepare risotto on your stovetop, place a wide saucepan over medium heat and add oil. Follow instructions in step 1 above, then continue to cook, uncovered, stirring very often and adding more stock as needed to keep rice covered. When rice is cooked al dente or to your preference, stir in cream, butter and cheese and adjust seasoning to taste.
- To serve, transfer to serving bowls and garnish with more grated cheese, a few small Swiss chard leaves and hazelnuts, if using.