Heat olive oil in a thick pot and saute the garlic on low heat. Once the garlic becomes fragrant and begins to sizzle, add the onions.
When the onions have become tender and cooked, add the seafood and increase the heat to medium.
Once the seafood has been cooked through, add the king oyster mushrooms and eggplant. When everything has been cooked completely, add a small amount of salt, the consomme soup stock, and canned tomatoes.
When it begins to bubble, add the rice. Since it will burn easily, reduce the heat to low and let it simmer while stirring and scraping the bottom of the pot.
Add the butter and salt to season, and then it's finished. Scrape the bottom of the pot with a spatula, and if you can clearly see the pot, it's done.
Story Behind this Recipe
I decided to try to recreate the taste of an Italian restaurant in Tokyo that I went to often. I usually make this with only seafood, but this time I tried it with king oyster mushrooms and eggplant. The vegetables don't detract from the taste of the seafood, and the color and texture gave a nice accent and made it very yummy.
-I use canned cut tomatoes because they are easier to stir. Whole tomatoes are also fine. You can store any leftover tomatoes in the freezer. -I used a combination of shrimp, squid, and clam for the seafood mix. -If there is any leftover risotto, you could use it for omurice. Or, roll it up and use it in rice croquettes.