Sweet Corn, Black Trumpet and Truffle Risotto

Ready in 1h

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1/2 ts Salt
6 c Vegetable stock
1 lb Risotto
2 ts Garlic; chopped
1/2 c Parmigiano-Reggiano; Grated
2 tb Butter
Drizzle white truffle oil
1/4 c Heavy cream
1 tb olive oil
2 Ears Sweet corn; kernels
1 c yellow onions; Chopped
1 lb Black trumpet mushrooms
1 Black truffle; shaved
1/4 ts white pepper; Freshly-ground
Black Pepper; freshly ground

Original recipe makes 8



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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-30-1997 Recipe by: Emeril Lagasse

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