Sweet Corn, Black Trumpet and Truffle Risotto
| Yield: | 8 Servings |
| Categories: | Side dishes |
| 1 | tb | Olive oil |
| 2 | tb | Butter |
| 1 | c | Chopped yellow onions |
| 2 | Ears Sweet corn; kernels scrapped from cob | |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly-ground white pepper |
| Freshly-ground black pepper; 12 peppermill turns | ||
| 1 | lb | Risotto |
| 6 | c | Vegetable stock |
| 1 | lb | Black trumpet mushrooms |
| 2 | ts | Chopped garlic |
| 1/4 | c | Heavy cream |
| 1/2 | c | Grated Parmigiano-Reggiano cheese |
| Drizzle of white truffle oil | ||
| 1 | Black truffle; shaved |
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