Risotto With Corn And Roasted Peppers

Recipe Ingredients

1 tablespoon	15ml	Olive oil - (to 2)
1 tablespoon	15ml	Garlic clove - peeled, and (large)
		Finely chopped
1 1/2 teaspoons	7.5ml	Whole cumin seeds
1 teaspoon	5ml	Onion - finely chopped (large)
		= (or 1 leek, white part only)
1 1/2 cups	240g / 8.5oz	Arborio rice
1 1/2 cups	93g / 3.3oz	Fresh corn kernels - (to 2)
		= (from 2 large ears of corn)
3 1/2 cups	829ml	Vegetable stock - (to 4)
1 teaspoon	5ml	Sea salt
		= (less if using salted stock)
2		Roasted red or green bell peppers - seeded, and (large)
		Cut into 1/4" by 1/2" strips
1/3 cup	30g / 1.1oz	Minced fresh coriander - (tightly-packed)
		= (or minced fresh parsley)
		Freshly ground black pepper - to taste

Recipe Instructions

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

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.

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.

Release the pressure with the Cold Water Release Method.

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.

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.

Serve immediately.

This recipe yields 4 to 6 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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