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.
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.
Recipe courtesy of James O'Shea, West Street Grill, Litchfield, CT