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Wild mushroom risotto wit sea scallops from Love Lane Kitchen. (Credit: David Benthal)

Chef Cory Guastella
Love Lane Kitchen, Mattituck


Wild maitake, beech, and trumpet mushrooms, zucchini, radicchio, carrot purée, Arborio rice, shaved pecorino and perfectly pan-seared sea scallops.


Mushrooms are hearty, aromatic and warming in winter months. They add such great layers of flavor to the risotto. The crunch from the zucchini and al dente Arborio rice create an ideal texture palate. A bit of bitterness from the radicchio and spice from a touch of red pepper flakes keeps the dish bright. While the saltiness from the pecorino combined with the sweetness from the carrot purée gives this dish its balance, it is topped off with super-fresh and perfectly pan-seared sea scallops.


Everything on Love Lane Kitchen’s menu is inspired by the seasons and by local ingredients. Chef Cory Guastella adds different components to the restaurant’s seasonal risotto that are not typical. He loves to make it colorful, flavorful and full of texture. Like the rest of the menu, he often changes up the risotto dish and keeps it interesting with what is available to source locally and seasonally.

Pairs well with…

This dish pairs incredibly well with Saltbird Cellars Chardonnay, but the nice thing about this dish is that it could pair nicely with a local red as well, such as Paumanok Vineyards Cabernet Franc.