Sweet Corn, Black Trumpet and Truffle Risotto

This is a particularly delicious recipe, and is wonderful with either fish or poultry. I love to serve it with steamed asparagus.

Ingredients:

1 tablespoon extra virgin olive oil
2 tablespoons butter
1 cup chopped yellow onion
2 ears of uncooked sweet corn, scraped from the cob
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 black truffle

Preparation:

Over medium heat, in a large sauté pan, heat the oil and 2 tablespoon of butter. Heat for about one minute, then add the onions, corn, salt, white and black peppers, and sauté for about three minutes.
Using a wooden spoon to stir in the risotto 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.

Directions:
This is a particularly delicious recipe, and is wonderful with
either fish or poultry. I love to serve it with
steamed asparagus.

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Sweet Corn, Black Trumpet and Truffle Risotto

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