1 tablespoon extra virgin olive oil
1/3 cup chopped shallots in fine dice
3 cloves of garlic in fine dice
1 1/2 cups or so Arborio Rice
5 cups (reserving 1 cup) of hot Maine Coast Sea Vegetable stock (Dashi)
1 pound hand picked Jumbo Lump Crabmeat at room temperature (30 minutes) picked over for cartilage
1 tablespoon chopped fresh tarragon
2 tablespoons of chopped chives
Juice of 1/2 lemon
1/2 teaspoon plus of Nori granules with ginger, (Maine Coast Sea Vegetables)
4 tablespoons of Nori, Maine Coast Sea Vegetables cut in julienne
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.
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