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. ...
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