3-4 cups vegetable stock
1/4 cup French beans
1/4 cup baby patty pan squash
1 ounce chanterelle mushrooms
2 ounces lobster meat, chunked
2 ounces butter, divided
2 tablespoons olive oil
1 cup Arborio rice
3 ounces whipped heavy cream
4 ounces Wisconsin Gran Canaria cheese, grated and divided
1/4 cup diced plum tomatoes
Simmer the vegetable stock, uncovered, 10 minutes.
Bring a large pot of water to a rolling boil. Add the French green beans and patty pan squash; remove from heat. Let sit one minute. Drain and immediately submerge in cold water. Drain again. When cool, chop the vegetables into bite-sized pieces.
Sauté the mushrooms and lobster in 1 ounce (2 tablespoons) butter until mushrooms are tender. Set aside.
Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add rice and stir until each grain is evenly coated with oil. Add 1 cup of the vegetable stock and cook, stirring frequently, until the stock is almost absorbed by the rice. Repeat the process with the remaining stock 3 times. Toward the end of the cooking process, the mixture will become thick and creamy and will require more frequent stirring to prevent sticking.
After the risotto has cooked for about 30 minutes, taste a few grains. The rice should be tender, but still have a firmness in the center. If it is done, cover and remove from heat immediately. If not, continue cooking until the rice has reached desired tenderness.
To finish, stir in beans, squash, lobster, mushrooms, remaining 2 tablespoons butter, whipped cream, 3 ounces of grated Gran Canaria, and salt and pepper to taste. Serve immediately, garnished with diced plum tomatoes and additional grated cheese.