Sweet Corn, Black Trumpet and Truffle Risotto

Title:
Sweet Corn, Black Trumpet and Truffle Risotto

Yield:
8 Servings

Categories:
Side
Dishes,
Dish




Ingredients:





     1 tb Olive oil


     2 tb Butter


     1 c  Chopped yellow onions


     2    Ears Sweet corn; kernels


          -scrapped from cob


   1/2 ts Salt


   1/4 ts Freshly-ground white pepper


          Freshly-ground black pepper;


          -12 peppermill turns


     1 lb Risotto


     6 c  Vegetable stock


     1 lb Black trumpet mushrooms


     2 ts Chopped garlic


   1/4 c  Heavy cream


   1/2 c  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.


 


 Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -


 (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site -


 http://www.foodtv.com


 


 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com


 ~or- MAD-SQUAD@prodigy.net


 


 11-30-1997


 


 Recipe by: Emeril Lagasse