Recipe courtesy of Emeril Lagasse
Print
Yield:
8 to 10 servings
Level:
Easy

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.

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