Yield: 8 servings
|1.00 tablespoon||olive oil|
|1.00 cup||chopped yellow onions|
|2.00||ears sweet corn; kernels scrapped from cob|
|¼ teaspoon||freshly-ground white pepper|
|1||freshly-ground black pepper; 12 peppermill turns|
|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@...
Recipe by: Emeril Lagasse
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