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
Emerils
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