I’m a huge fan of risotto but it is so tedious and time-consuming having to stir and stir and stir. You can still get a great texture by cooking it in the instant pot and you don’t even have to keep an eye on it! If you don’t want to break the bank by using lobster you can have this plain and it’s just as good! Let me know what you think!
Lobster Risotto
Serves 3-4
Ingredients
- 1/2 cup water
- 1/2 cup champagne
- ½ cup parmesan cheese
- 3 -4 medium lobster tails
- 2 tbsp butter + 2 tsp
- 1 tbsp extra-virgin olive oil
- 1 large shallot peeled and minced
- 1 leek sliced and rinsed well
- 4 cloves garlic minced
- 1 cup Arborio rice (be sure to get arborio rice)
- 2/3 cup champagne
- 2 cups fish or chicken stock
- 3 tbsp Mascarpone cheese
- 1 tsp kosher salt
- 1/2 tsp white or black pepper
- 1 tsp lemon juice
- ¼ cup fresh chopped chives
- fresh thyme for garnish
Instructions
- Pour 1/2 cup water and 1/2 cup champagne into the Instant Pot and insert the steam rack.
- Place the lobster tails on the steam rack, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the pressure, then remove the lobster tails to a shallow dish and cover with foil.
- Remove the rack and discard the liquid.
- Add 1 tbsp olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot and butter has melted, add shallots and leeks to the pot and saute until soft, 2-3 minutes. Add garlic and cook for 1-2 minutes more. Add rice and cook for 2-3 minutes more.
- Add champagne and stock to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
- Add half the parmesan and half the chives. Mix together.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function. Use the +/- keys and program the Instant Pot for 10 minutes.
- Meanwhile, melt remaining 2 tsp butter in a small bowl. Crack open lobster shells, pry out the meat and roughly chop. Toss lobster meat with melted butter and 1 tsp lemon juice.
- When cooking time is up, quick-release the pressure.
- Add mascarpone, salt and pepper. Stir until desired consistency is reached.
- Serve risotto topped with lobster. Sprinkle with fresh thyme and remaining chives.
yourdailychew 
OMG! Looks YUMMY! Any advice on how to make this if I DON’T own an insta pot? Thanks! M. Boyer
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If you don’t have an instant pot you follow these instructions
Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Sauté the leeks and shallots until soft. Add the garlic and sauté for another minute. Add the rice; stir to coat all the grains, 1 minute. Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
Stir, add the champagne and stir again. Let it cook Undisturbed for 2 minutes. Add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
Add salt, remaining broth, chives, and cheese. Stir gently for 2 minutes.
While the risotto is cooking bring a pot of water to boil and cook lobster in the shell for 3-5 minutes. The cut off the shell and toss with the lemon butter.
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