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.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.