Sweet Corn, Black Trumpet And Truffle Risotto
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Yield: 8 servings Ready in 1 hours
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|1 cChopped yellow onions|
|1 Black truffle; shaved|
|1/2 cGrated Parmigiano-Reggiano|
|2 tsGarlic; chopped|
|1/4 cHeavy cream|
|Drizzle of white truffle oil|
|1/4 tsFreshly-ground white pepper|
|1 lbBlack trumpet mushrooms|
|1 tbolive oil|
|6 cVegetable stock|
|2 Ears Sweet corn; kernels|
|Black Pepper; freshly ground|
Sweet Corn, Black Trumpet And Truffle Risotto Preparation
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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Emeril Lagasse
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