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. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.