oRn RECIPE oe (©) RICE C with lobster stock and mushrooms \ A really delicious arroz. The combination of lobster stock and mushrooms is an especially savory one. Ifyou like, you can fold in some cooked lobster meat atthe end for a more wurious dish SERVES 4 Heat the lobster stock in a small saucepan; keep warm over 4-cupslobster stock (see Note) | Jow heat. Set a medium heavy pot over medium heat, add 1 cup bomba ice (you can the niceand 1 cup of the warm stock, and bring toa boil, suite Arhario) then reduce the heat to gentle simmer and cook, stitring, 3 tablespoons extra-virgin until the tice has absorbed most ofthe stock. Add another olive oil cup of stock and cook, stirring, until most ofthe stock ¥4 pound mixed wild mushrooms, | as been absorbed. Continue to cook, stirring and adding ‘trimmed as necessary stock each time the previous addition has had been aborbed, leone salt and fieshly gous) | ypu the ricets tender this wil ake about 20 minutes, black pepper ‘Meanwhile, heat the olive oil ina large sauté pan over high heat. Add the mushrooms and sauté for 5 to 8 minutes, or until browned and softened. tir the mushrooms into the rice, season with salt and pepper to tase, and serve, NOTE: Fora quick lobster stock, cover lobster shells ‘with waterina stockpot, adda handful of diced onion, car- rotyand celery, and simmer for 30 minutes strain through afine-mesh sieve.