I noticed this recipe when flipping through one of my sister’s cookbooks (the companion book to the Spain television series featuring Gwyneth Paltro, Mark Bittman, Mario Batali, etc.), and thought it sounded simple but delicious. Plus I have like three quarts of lobster stock taking up space in the freezer. It has a nice earthy flavor despite few ingredients.
This recipe can be made entirely vegetarian by swapping in vegetable or mushroom stock but will lose some of its complexity.
1 quart lobster stock
8 oz wild mushrooms
1 cup Bomba rice (or Arborio)
2 cloves garlic, minced
1 tbsp olive oil
Combine rice and one cup stock in saucepan. Bring to a boil and then simmer. When stock is absorbed, keep adding it, one ladle at a time, risotto-style, repeating as liquid is absorbed. It will take you about a half hour to get the rice nice and risotto-y and to absorb all the liquid.
Heat oil in skillet on the side. Sautee mushrooms and garlic until mushrooms are nice and browned.
Stir mushrooms into risotto. Check seasoning and serve.