Sweet Corn, Black Trumpet And Truffle Risotto~Emeril

Sweet Corn, Black Trumpet And Truffle Risotto
1 Tablespoon Olive oil
2 Tablespoon Butter
1 Cup Chopped yellow onions
2 Ears Sweet corn; kernels scrapped from cob
1/2 Teaspoon Salt
1/4 Teaspoon Freshly−ground white pepper
Freshly−ground black pepper; 12 peppermill turns
1 Pound Risotto
6 Cup Vegetable stock
1 Pound Black trumpet mushrooms
2 Teaspoon Chopped garlic
1/4 Cup Heavy cream
1/2 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.