There is something so decadent about lobster-its rich, sweet flavor balanced by its luxurious texture. Add it to risotto with a bit of brandy, and you have a dish that is truly fit for a king. Use a good-quality lobster stock to flavor this risotto, and make sure to cut the lobster into bite-size pieces so that everyone can enjoy some in each bite.

SERVES 6

INGREDIENTS:

• 4 tablespoons unsalted butter
• ⅓ cup finely chopped sweet onion, such as Vidalia
• 1⅓ cups Carnaroli or Vialone Nano rice
• ⅓ cup brandy
• 3⅓ cups lobster stock
• 2 cups cooked lobster meat, cut into bite-size pieces
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat. Add the onion and sauté for 2 minutes, or until the onion begins to soften.
2. Add the rice and stir to coat the grains with the butter. Add the brandy, bring to a boil, and add the lobster stock.
3. Lock the lid in place and cook at high pressure for 6 minutes.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Stir in the remaining 2 tablespoons of butter and the lobster meat. Return the pot to medium heat and cook for another minute, or until the lobster is warm and the rice is creamy.
6. Taste for seasoning, adding salt and pepper if needed. Serve immediately.

NOTE:

• You can buy lobster stock at gourmet markets or your local fish market. Better Than Bouillon makes a lobster stock base that I love as a backup. Cooked lobster meat is available at local fish markets, too. You may have to buy a whole lobster and have the fishmonger steam it for you so you can remove the meat.