Sweet Corn, Black Trumpet Mushrooms, And Truffle Risotto

By á-170456

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup chopped yellow onion
• 2 ears sweet corn scraped from the cob
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground white pepper
• Coarsely-ground black pepper to taste
• 1 pound Arborio rice
• 6 cups vegetable stock
• 1 pound black trumpet mushrooms
• 2 teaspoons finely-chopped garlic
• 1/4 cup heavy cream
• 1/2 cup freshly-grated Parmesan cheese
• Drizzle of white truffle oil
• 1 black truffle

Details

Servings 8

Preparation

Step 1

Place a large saute pan over medium heat and add the olive oil and 1 tablespoon of butter. Heat for about one minute then add the onions, corn, salt, white pepper, and black pepper. Saute for a few minutes and then stir in the rice. Bring the liquid to a simmer and continue cooking for about six minutes.

Stir in the mushrooms and garlic. Simmer for another 18 minutes or so, stirring constantly. Stir in the remaining butter, cream, cheese, and truffle oil. Continue simmering for two minutes or so, stirring constantly. Remove from the heat and serve. Garnish with the shaved truffles.

This recipe yields 8 servings.