Champagne Lobster Risotto

By: Chop Secrets

Champagne Lobster Risotto
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
30-60 min, 4 servings, arborio rice, butter, champagne, contributed, cook 35 min, dinner, easy, extra-virgin olive oil, fish, fresh thymefor garnish, garlic, kosher salt, large shallot, leek, lemon juice, lobster tail meat, mascarpone cheese, modern, prep 0 min, pressure cook, sauté, water, white pepper

prep icon Prep Time
0 min
cook icon Cook Time
35 min

serving icon Servings
4 servings
Ingredients
  • 1/2 cup Water
  • 1/2 cup champagne
  • 8 ounces lobster tail meat
  • 2 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 large shallot
  • 1 leek
  • 2 cloves garlic
  • 1 cup Arborio rice
  • 2/3 cup champagne
  • 2 cups fish
  • 3 tbsp Mascarpone cheese
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 1 tsp lemon juice
  • leaves fresh thymefor 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 or PRESSURE COOOK 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 water
  • 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.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOOK 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 while pepper. Stir until desired consistency is reached.
  • Serve risotto topped with lobster. Sprinkle with fresh thyme.
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