If you liked the Corn and Chanterelle Bisque I made earlier this summer, you should definitely try this risotto. My four-year-old, to my astonishment, ate five helpings of this, and my husband and I enjoyed it thoroughly as well. The chanterelles are particularly divine, but feel free to substitute other flavorful mushrooms. I pretty much always make risotto in my pressure cooker these days because it's so easy, but you can do it the old fashioned way as well.
2 Tbsp olive oil
1 large shallot, minced
1/4 lb chanterelles, chopped
1 1/2 cups arborio rice
1 1/2 cups corn kernels
3 1/2 cups chicken or vegetable stock
Salt and pepper to taste
Heat the oil in the pressure cooker. Add the shallot and chanterelles and saute for about 2 minutes. Add the rice and saute over medium heat for a minute or two, until the grains turn translucent and start to toast a little bit. Add the corn and the stock and stir. Cover the pot, lock the lid, and turn the heat to high. Cook for 7 minutes from the time pressure is reached, then release pressure manually. Stir, add salt and pepper to taste, and serve.