Sweet Corn, Black Trumpet and Truffle Risotto Recipe

Name: Sweet Corn, Black Trumpet and Truffle Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the olive oil and 1 tablespoon of the butter in a large saucepan over medium-high heat for 1 minute.
2
Add the onions, corn, salt, white pepper, and black pepper and saute for 3 minutes.
3
Add the garlic and cook, stirring, an additional 30 seconds.
4
Using a wooden spoon, stir in the risotto and cook, stirring constantly for 2 minutes so that each grain of rice is evenly coated with the oil.
5
Stir in the mushrooms and 1 cup of the stock, stirring constantly until the liquid is absorbed.
6
Continue adding stock, 1/2 cup at a time and stirring until absorbed, until all of the stock has been used.
7
The last addition of the stock into the risotto should leave it slightly tight.
8
Stir in the remaining butter, the cream, grated cheese and truffle oil; the risotto should have a creamy appearance and texture.
9
Remove from heat and serve immediately.
10
Garnish with shaved truffles, if desired.

803

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons butter, 1 cup chopped yellow onions, 2 ears sweet corn, kernels scraped from the cob (about 2 cups), and more.

Yes, Sweet Corn, Black Trumpet and Truffle Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Corn, Black Trumpet and Truffle Risotto

How did you like this recipe?

Frequently Asked Questions