Seafood risotto: because I’ve been a doc for 10 years now!

1 cup Arborio rice
2 cups vegetable stock
 1 cup water
3 tablespoons half-and-half
3 ounces pecorino truffle cheese
3 ounces lobster claws
Half cup calamari rings
Half cup chopped shrimp
Half cup chopped green beans
Full cup chopped mushrooms
Two cloves of crushed minced garlic
1/4 cup olive oil
Three sprigs chopped basil
Salt and pepper to taste

Seafood mixture: Sauté the garlic mushrooms and green beans in olive oil for two minutes. Next add seafood and sauté until shrimp are pink and calamari appear opaque. Add chopped basil for another sister for one minute.
 Remove from heat and allow to cool

In a separate Insta pot or similar place 1 tablespoon of butter and arborio rice. Brown the rice for two minutes until translucent. Add broth water and half-and-half and close lid. Cook on residue set setting on high pressure for six minutes. Once steam has cleared add pecorino truffle cheese and stir. Next add the seafood and vegetable mixture and stir in. Change your Insta pot to browning setting in order to create the necessary crust for the risotto