3/4 lb lump crab meat
1 lb thin asparagus spears, cut into 1/2 inch pieces
1 md yellow onion, chopped
1 shallot, diced
2 tsp packed fresh tarragon leaves, minced
4 cups chicken broth
1 1/2 cup medium-grain white rice, such as Arborio
2 tbsp unsalted butter
1/2 cup white wine, dry
2 clove garlic, minced
Bring a large saucepan of water to a boil over high heat. Add the asparagus and blanch for 2 minutes. Drain in a colander set in the sink, rinsing with cool water to stop the cooking. Drain well.
Melt the butter in a 6 quart pressure cooker turned to the browning function. Add the onion and cook, stirring often, until softened, about 4 minutes. Add the rice and cook for 1 minute, stirring all the while.
Add the white wine, lemon zest, and tarragon; stir until the rice has absorbed the liquid. Pour in the broth and stir well.
Lock the lid onto the pot and set the pressure cooker to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 10 minutes.
Use the quick release method to bring the pot’s pressure back to normal.
Unlock and open the pot. Set pressure cooker to browning mode. Stir in the crabmeat, pepper, and blanched asparagus. Stir over the heat for 1 minute to warm through before serving.
Finely slice the shallots, onion, and garlic.
Place a large, deep frying pan over medium heat, with 2 tablespoons of EVOO and 20g of butter. Fry for 10 -15 min or until softened and translucent.
Turn the heat up and stir in the rice. After 1-2 minutes, pour in the wine and allow it to bubble away.
Have your stock hot, ready to go. Once the wine has been absorbed, reduce the heat to medium-low and store in a ladleful of stock. Keep the rice moving to help it release the starch.
Keep adding stock, a ladleful at a time, until the rice is al dente.
Finely grate in half the lemon zest, stir through the brown crabmeat, then add the remaining 10g of butter. Finely grate in the Parmesan, season, beat everything together, then leave of the heat with the lid on for a couple of minutes.
Meanwhile, remove the woody ends from your asparagus and half the spears lengthwise. Toss in a drizzle of oil, a squeeze of lemon juice, and a pinch of sea salt.
Stir in the white crabmeat through the risotto. Pick and finely chop the taragon leaves and stir through along with a squeeze of lemon juice.
Divide between bowls and top with the asparagus, a drizzle of EVOO, an extra grating of parmesan, and freshly ground black pepper.