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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1241g)|
|Recipe Makes: 8|
|Calories from Fat: 74 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 59.6mg||18 %|
|Sodium 4369.4mg||151 %|
|Potassium 274.9mg||7 %|
|Total Carbohydrate 55.9g||16 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 54.1g|
|Protein 10.6g||15 %|
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Calories per serving: 334
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