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.
- 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
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.
Nutritional information is based on 1/8 teaspoon added salt per serving.
Nutritional information for lobster stock is not included, see Note above.