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Sweet Corn, Black Trumpet and Truffle Risotto

Sweet Corn, Black Trumpet and Truffle Risotto
A dinner to toot your horn about. The black trumpet mushrooms make it easy! Together with corn and truffles, this makes an unforgettable risotto!
Ingredients:

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 cup chopped yellow onion
2 ears of uncooked sweet corn kernels
1/2 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
fresh cracked pepper to taste
1 pound Arborio rice
6 cups vegetable stock
1 pound fresh Black Trumpet mushrooms
2 teaspoons chopped garlic
1/4 cup heavy cream
1/2 cup grated Parmesan
Drizzle of white truffle oil
1 burgundy truffle



Directions:


Over medium heat, in a large sauté pan, heat the oil and 2 tablespoon of butter.  

Add the onions, corn, salt, white and black peppers, and sauté for about three minutes.

Stir in the rice and sauté for about two minutes.

Stir the stock into the risotto and bring the liquid up to a simmer. This should take about six minutes.

Stir in the mushrooms and the garlic and simmer for about 16 minutes, stirring constantly.


Stir in the remaining butter, cream, grated cheese, and truffle oil. Simmer for about two minutes, stirring constantly, then remove from the heat.

 

Serve garnished with fresh shaved truffles.



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