Mushroom Risotto with Lobster

Trang Nguyen



One of the most painful part about making risotto is waiting for rice to cook. In the Instant Pot, it cooks in 8 minutes on Manual. Add a few minutes to sautee the veggies and then about 10 minutes to come to pressure. In 20-30 minutes of total cook time you have the best risotto you've ever had! I promise!

What inspired me making this was ordering it at an Italian Restaurant in South Park called Buona Forchetta and getting undercooked Risotto was the worst! So I had to get my risotto fix!


1 lobster - if precook we, cut into chunks and sauté in 1 tablespoon butter, squeeze of lemon and salt/pepper to taste. If raw cut up and do same;) set aside on bowl after you sautee. In same pot make the risotto below:

Risotto in Instant Pot:
1-2 tablespoon olive oil
1 tablespoon butter
2 cups of risotto rice
3.5 cups of chicken stock or water
1 large shallot chopped or 1/2 brown onion
2 garlic cloves minced
1 green onion chopped
4 ounces mushrooms of your choice and sliced thin
3 tablespoon heavy cream
1/2 cup of freshly grated Parmesan cheese
Salt/pepper taste

In the Instant, set to sautee: add oil, butter, garlic, shallots and mushrooms until almost cooked. Then add risotto rice to coat the oil and butter. I rinse my rice first and get rid of excess water. Then add broth and creamer. Cook on IP manual for 8 minutes. Depressurize and add green onions and Parmesan cheese and taste it and season with salt pepper if needed. Mix together. If looks like it's too watery, mix it up. Rice will soak up. Serve with lobster on top or stir into risotto. I like to grate a little more Parmesan on top.

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