Sweet Corn' Black Trumpet and Truffle Risotto

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

Description

Sweet Corn' Black Trumpet And Truffle Risotto

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