Earthy Delights Recipe
http://www.earthy.com/
Sweet Corn, Black Trumpet and Truffle RisottoThis 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.