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Good afternoon and welcome to The Good Plate's kitchen
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today we're making a Elotes Risotto.
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If you ever had Mexican street corn then you
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know it's corn that's been covered with butter, mayonnaise
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So what we're doing today is we're going to turn that into a wonderful Risotto
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We're going to do it in the Instant Pot
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to make it even easier.
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Chopped onion and we have Cotija cheese,
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lime, Better than Bouillon chicken
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and Chipotle. If you have chicken broth or vegetable broth already and hand
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What makes this so easy
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is all you have to do
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Then you add the corn and add
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Stir it up so all the pieces have better on them
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and then you add the broth in stir that
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so everybody's in very nicely.
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Then you put on the cover
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and you set it to Risotto
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or you set it for twelve minutes on high
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and then you walk away.
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And you come back and you have this beautiful Risotto sitting there and
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all you have to do is add cheese so we're adding the cheese
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and fluff it up with a fork and
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put it in a serving dish.
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I like to put shredded cabbage and green onions and cilantro and top
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with a sprinkling of more Chile because we like our food
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Thank you for joining us on The Good Plate. See you next time and remember,
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ever forward, ever flavorful.
