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.
Love this recipe! Came across it because I too was searching for something better to do with a big batch of lobster stock i had made. Don’t remember seeing it in the television series, but glad I came across it here. I did not however follow the recipe exactly. For one, I was not too certain about the unconventional start to cooking the rice (just starting straight out with rice and stock), so I started it out the way i more typically do, which meant I cooked some minced shallots in a tablespoon and a half of butter til they were translucent, then added the rice and cooked it 2-3 minutes getting it all coated in the butter and lightly toasted before starting to add the rice.
i also deglazed the mushroom pan with a splash of fino sherry at the end.
the results were spectacular. this is my new go to dish to make whenever i end up with lobster stock on hand!
Thank you so much for a recipe that doesn’t require lobster meat for use with lobster stock!