Sweet Corn, Black Trumpet and Truffle Risotto

Name: Sweet Corn, Black Trumpet and Truffle Risotto
Yield: 8 to 10 servings
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

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Level: Easy

Yield: 8 to 10 servings

Level: Easy

Yield: 8 to 10 servings

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

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.