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Categories:Viewed: 29 - Published at: a year ago
Ingredients
- 4 cups lobster stock (see Note)
- 1 cup bomba rice (you can substitute Arborio)
- 3 tablespoons extra virgin olive oil
- 1/2 pound mixed wild mushrooms, trimmed as necessary
- Kosher salt
- Freshly ground black pepper
Method
- Heat the lobster stock in a small saucepan; keep warm over low heat.
- Set a medium heavy pot over medium heat, add the rice and 1 cup of the warm stock, and bring to a boil, then reduce the heat to a gentle simmer and cook, stirring, until the rice has absorbed most of the stock.
- Add another cup of stock and cook, stirring, until most of the stock has been absorbed.
- Continue to cook, stirring and adding stock each time the previous addition has been aborbed, until the rice is tender; this will take about 20 minutes.
- Meanwhile, heat the olive oil in a large saute pan over high heat.
- Add the mushrooms and saute for 5 to 8 minutes, or until browned and softened.
- Stir the mushrooms into the rice, season with salt and pepper to taste, and serve.
