Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup chopped yellow onions
- 2 ears sweet corn, kernels scraped from the cob (about 2 cups)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground white pepper
- 12 turns freshly ground black pepper
- 2 teaspoons chopped garlic
- 1 pound Arborio rice
- 1 pound black trumpet mushrooms, wiped clean
- 9 cups hot vegetable stock
- 1/4 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- Drizzle white truffle oil
- 1 black truffle, optional
Description
Food Network Invites You To Try This Sweet Corn, Black Trumpet And Truffle Risotto Recipe From Emeril Lagasse.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter