Yield: 8 servings
|1 tablespoon||Olive oil|
|1 cup||Chopped yellow onions|
|2||Ears Sweet corn; kernels scrapped from cob|
|¼ teaspoon||Freshly-ground white pepper|
|Freshly-ground black pepper; 12 peppermill turns|
|6 cups||Vegetable stock|
|1 pounds||Black trumpet mushrooms|
|2 teaspoons||Chopped garlic|
|¼ cup||Heavy cream|
|½ cup||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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.