Recipe
Sweet Corn, Black Trumpet And Truffle Risotto
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup chopped yellow onions
- 2 ears of sweet corn, scrapped from the cob
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 12 turns fresh ground black pepper
- 1 pound risotto
- 6 cups vegetable stock
- 1 pound black trumpet mushrooms
- 2 teaspoons chopped garlic
- 1/4 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese
- Drizzle of white truffle oil
- 1 black truffle
Directions
- 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.
Recipe Details
- Source: Emeril Live EM1A66E [4]
- Dish Type: Sides [5]
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