← Back to Search Results
sauteeing Spanish
Rice with Lobster Stock and Mushrooms

Photo by: Joey De Leo
Comments: 0
 

Recipe

A really delicious arroz. The combination of lobster stock and mushrooms is an especially savory one. If you like, you can fold in some cooked lobster meat at the end for a more luxurious dish.

Yield: 4 servings

Ingredients

  • 4 cups lobster stock (see Note)
  • 1 cup bomba rice (you can substitute Arborio)
  • 3 tablespoons extra virgin olive oil
  • ½ pound mixed wild mushrooms, trimmed as necessary
  • Kosher salt
  • Freshly ground black pepper

Directions

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 sauté pan over high heat. Add the mushrooms and sauté 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.

Notes

For a quick lobster stock, cover lobster shells with water in a stockpot, add a handful of diced onion, carrot, and celery, and simmer for 30 minutes; strain through a fine-mesh sieve.


© 2008 Frappe Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Nutritional information for lobster stock is not included, see Note above.

286kcal (14%)
216mg (9%)
43g
4g
11g (16%)
0g
1g (7%)
7g
1g
0mg (0%)
0g
4g
19mg
321mg
0mcg RAE (0%)
0mg (0%)
10mg (1%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lidias-italy Lidia's Italy
by Lidia Bastianich
the-sweet-life The Sweet Life
by Kate Zuckerman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
mom-a-licious Mom-a-Licious
by Domenica Catelli
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?