Yield: 8 servings
Measure | Ingredient |
---|---|
1.00 tablespoon | olive oil |
2.00 tablespoon | butter |
1.00 cup | chopped yellow onions |
2.00 \N | ears sweet corn; kernels scrapped from cob |
½ teaspoon | salt |
¼ teaspoon | freshly-ground white pepper |
1 \N | 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 \N | drizzle of white truffle oil |
1.00 \N | 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
Converted by MM_Buster v2.0l.
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