Sweet corn, black trumpet and truffle risotto

Yield: 8 servings

Measure Ingredient
1 tablespoon Olive oil
2 tablespoons Butter
1 cup Chopped yellow onions
2 Ears Sweet corn; kernels scrapped from cob
½ teaspoon Salt
¼ teaspoon Freshly-ground white pepper
Freshly-ground black pepper; 12 peppermill turns
1 pounds Risotto
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@...

~or- MAD-SQUAD@...

11-30-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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