Sweet corn, black trumpet & truffle risotto

Yield: 8 servings

Measure 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

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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