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Sweet Corn, Black Trumpet And Truffle Risotto
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2
1
2
1
1
Tablespoon Olive oil
Tablespoon Butter
Cup Chopped yellow onions
Ears Sweet corn; kernels scrapped from cob
/2 Teaspoon Salt
/4 Teaspoon Freshly−ground white pepper
Freshly−ground black pepper; 12 peppermill turns
1
6
1
2
1
1
Pound Risotto
Cup Vegetable stock
Pound Black trumpet mushrooms
Teaspoon Chopped garlic
/4 Cup Heavy cream
/2 Cup Grated Parmigiano−Reggiano cheese
Drizzle of white truffle oil
1
Black truffle; shaved
Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon
butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper,
and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the
risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the
liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic.
Simmer the risotto for 18 minutes, stirring constantly. Stir in the
remaining butter, cream, grated cheese and truffle oil. Simmer for 2
minutes, stirring constantly. Remove from heat and serve. Garnish with
shaved truffles. This recipe yields 8 to 10 servings.
Sweet Corn, Black Trumpet And Truffle Risotto
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