Sweet Corn, Black Trumpet And Truffle Risotto

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Butter
1 cup	62g / 2.2oz	Chopped yellow onions
2		Sweet corn, kernels scrapped from cob
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Freshly-ground black pepper - 12 peppermill turns
1 lb	454g / 16oz	Risotto
6 cups	1422ml	Vegetable stock
1 lb	454g / 16oz	Black trumpet mushrooms
2 teaspoons	10ml	Chopped garlic
1/4 cup	59ml	Heavy cream
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
		Drizzle of white truffle oil
1		Black truffle - shaved

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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