Pressure-Cooker Shrimp RIsotto

Directions

1. Peel and devein shrimp; reserve shells. In a small saucepan, melt 1 tablespoon butter over medium heat. Add shells; cook and stir for 2 minutes. Stir in stock. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Remove from heat and keep warm.
2. Meanwhile, select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 3 tablespoons butter. When butter is melted, cook and stir shrimp until shrimp turn pink, 3-4 minutes. Remove shrimp with a slotted spoon and keep warm. Add onion to pressure cooker; cook and stir until crisp-tender, 2-3 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes. Stir in corn, tomatoes and thyme. Add wine; cook and stir until absorbed, 30 seconds, stirring to loosen browned bits from pan. Press cancel.
3. Drain broth mixture; discard shrimp shells. Stir drained broth into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure.
4. Stir in Parmesan cheese, cream, salt and pepper until combined; continue stirring until creamy. Stir in shrimp; heat through. Serve immediately. If desired, top with addition fresh thyme and grated Parmesan cheese.