Sweet corn, black trumpet & truffle risotto
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 2.00 | tablespoon | butter |
| 1.00 | cup | chopped yellow onions |
| 2.00 | ears sweet corn; kernels scrapped from cob | |
| ½ | teaspoon | salt |
| ¼ | teaspoon | freshly-ground white pepper |
| 1 | freshly-ground black pepper; 12 peppermill turns | |
| 1.00 | pounds | risotto |
| 6.00 | cup | vegetable stock |
| 1.00 | pounds | black trumpet mushrooms |
| 2.00 | teaspoon | chopped garlic |
| ¼ | cup | heavy cream |
| ½ | cup | grated parmigiano-reggiano cheese |
| 1 | drizzle of white truffle oil | |
| 1.00 | black truffle; shaved | |
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.
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-30-1997
Recipe by: Emeril Lagasse
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