Recipe courtesy of James O'Shea
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min

Ingredients

Directions

Preparation:

Heat the oil in the cooker. Cook the shallots and garlic over medium/high heat stirring frequently, for one minute. Add in the rice, stirring to coat with the shallot mixture. Add 4 cups of the hot stock and avoid the spluttering--stir quickly. Lock the lid in place. Over high heat bring to high pressure. Lower the heat enough to maintain high pressure and cook for no more than 5 minutes. Reduce the pressure by placing the pot tilted under a running cold water tap. Remove the lid tilting it away from you. Stir the risotto and test for texture and moisture. Stir in 3/4 of the crabmeat gently along with the tarragon and the chives and lemon. Divide into four portions into warm pasta bowls.

Divide and top with the remaining crabmeat. Sprinkle over the Nori granules and crown with the Julienne of Nori.

Cook's Note

If the Risotto is not creamy enough add a little more stock over medium heat stirring constantly until the rice achieves the right consistency. It should be tender but chewy and quite moist not running wet. Always keep extra hot stock on the side to adjust the Risotto.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Seaweed Salad

Recipe courtesy of Curtis Aikens

Crisp Seaweed with Peanuts

Recipe courtesy of Fuchsia Dunlop

Seaweed Mashed Potatoes

Recipe courtesy of Michael Voltaggio

Warm Oysters and Seaweed

Recipe courtesy of Rocco DiSpirito

Crunchy Seaweed Tacos

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword