Sweet Corn, Black Trumpet and Truffle Risotto (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
2 tablespoons butter |
1 cup chopped yellow onions |
2 ears of sweet corn, scrapped from the cob |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
12 turns fresh ground black pepper |
1 pound risotto |
6 cups vegetable stock |
1 pound black trumpet mushrooms |
2 teaspoons chopped garlic |
1/4 cup heavy cream |
1/2 cup grated parmigiano-reggiano cheese |
drizzle of white truffle oil |
1 black truffle |
Directions:
1. 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.
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