Rice with Lobster Stock and Mushrooms

1. 1

   Heat the lobster stock in a small saucepan; keep warm over low heat.

2. 2

   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.

3. 3

   Add another cup of stock and cook, stirring, until most of the stock has been absorbed.

4. 4

   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.

5. 5

   Meanwhile, heat the olive oil in a large saute pan over high heat.

6. 6

   Add the mushrooms and saute for 5 to 8 minutes, or until browned and softened.

7. 7

   Stir the mushrooms into the rice, season with salt and pepper to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.