From: Chef Rick Tramonto, Tru, Chicago. Yield: 4 servings.
3-4 cups vegetable stock
1/4 cup French beans
1/4 cup baby patty pan squash
1 oz. chanterelle mushrooms
2 oz. lobster meat, chunked
2 oz. butter, divided
2 Tbsp. olive oil
1 cup arborio rice
3 oz. whipped heavy cream
4 oz. Gran Canaria cheese, grated and divided
1/4 cup diced plum tomatoes.
Simmer vegetable stock uncovered for 10 minutes. Bring large pot of water to rolling boil and add French green bean and patty pan squash. Remove from heat; let sit one minute. Drain and immediately submerge in cold water. Drain again. When cool, chop vegetables into bite-sized pieces. Sautè mushrooms and lobster in 2 Tbsp. butter until mushrooms are tender; set aside.
Heat olive oil in heavy-bottomed saucepan over medium heat. Add rice and stir until each grain is evenly coated with oil. Add 1 cup vegetable stock and cook, stirring frequently, until stock is almost absorbed. Repeat with remaining stock 3 times. Toward the end of cooking process, mixture will become thick and creamy and will require more frequent stirring to prevent sticking.
After risotto has cooked for 30 minutes, taste a few grains; rice should be tender with a firmness in center. If done, cover and remove from heat immediately. If not, continue cooking until rice reaches desired doneness.
To finish, stir in beans, squash, lobster, mushrooms, remaining 2 Tbsp. butter, whipped cream, 3 oz. grated cheese, and salt and pepper to taste. Garnish with diced plum tomatoes and additional grated cheese; serve immediately.