Elotes Risotto Instant Pot Method
Elotes Risotto brings the bold, smoky flavors of classic street corn into a creamy, foolproof Instant Pot rice dish topped with cotija, cabbage, and chipotle.
Calories per serving: 265kcal
Ingredients
- 2 tablespoons (1.97 tablespoons) butter, or olive oil
- 1 cup (160 g) onion, finely diced, one medium
- 1 can (1 can) corn, drained reserve liquid for above
- 2 cups (400 g) Arborio rice
- 2 1/4 cups (532.32 ml) water, including liquid from canned corn
- 1 teaspoon (0.99 teaspoon) *chicken base
- 1 teaspoon (0.99 teaspoon) chipotle base
- 1/2 cup (75 g) Cotija cheese, crumbled plus more for garnish
- 1/4 cup (59.15 ml) heavy cream, optional
Garnish
- 1/2 cup (8 g) cilantro, chopped for garnish
- 1/2 cup (35 g) cabbage, shredded
- Chipotle powder
- lime, cut in wedges
Instructions
- Mise en Place
- Set Instant Pot to Saute. Melt butter
- Add the onion and saute until translucent.
- Add drained corn
- Stir in Arborio rice and toast 1 to 2 minutes until edges are translucent.
- Stir all together.
- Add water, reserved corn liquid, chicken base, and chipotle base. Stir well, scraping up any bits from the bottom.
- Cancel Sautïe. Seal lid and cook on High Pressure for 6 minutes or choose Risotto setting. When done Natural release for 5 minuites, then Quick release.
- Open lid, stir in Cotija cheese. If the rice is not creamy enough, you can add cream.
- Put in serving bowl and garnish with cabbage, more Cotija, cilantro, and a dusting of chipotle. Serve with lime wedges.
Notes
If you cannot find Chipotle base, use chicken base or chicken broth with a tablespoon of chipotle powder or one chopped chipotle in adobo sauce.
For Vegan substitute:
-
- butter - olive oil
- chicken base - vegetable base
- cotija cheese - your favorite parmesan substitute
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