Mike shows how easy it is to make Lobster Risotto in a multicooker and in a stovetop pressure cooker.
2 Tbsp Butter
2 Tbsp Olive Oil
Finely Chopped Onion
1 Cup Arborio Rice
Meat from a small cooked lobster
1/4 Cup Grated Parmesan
2 Cups Lobster Stock (Better than Bouillon is great, too)
1 Tbsp Minced Chives
Chop onions and chives. If using a Zavor Multicooker, turn on the multicooker to Brown/Saute mode. If using a stovetop pressure cooker, turn the heat onto medium-high. Put in butter and olive oil, stir until melted. Put in onions and chives and saute for 4-5 minutes. Add rice, salt, and pepper. Cook for 2 minutes, do not let it brown. Add in the lobster stock. If using a multicooker, put the cover onto the cooker with the setting changed from Brown/Saute to Pressure. If using a stovetop pressure cooker, put the cover on and allow it to come up to pressure. Set the timer to 12 minutes for a multicooker and 9 minutes for a stovetop pressure cooker. No stirring needed!
Release the pressure once the timer ends. Add in lobster (can use cooked mushrooms instead if you’re not into seafood!). Stir in grated parmesan. Add chives on top and serve!