Sweet Corn, Black Trumpet and Truffle Risotto

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 of sweet corn, scrapped from the cob; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 12 turns fresh ground black pepper; 1 pound risotto; 6 cups vegetable stock; 1 pound black trumpet mushrooms; 2 teaspoons chopped garlic; 1/4 cup heavy cream; 1/2 cup grated Parmigiano-Reggiano cheese; Drizzle of white truffle oil; 1 black truffle

Servings: persons

1 tablespoon olive oil
2 tablespoons butter
1 cup chopped yellow onions
2 ears of sweet corn, scrapped from the cob
1/2 teaspoon salt
1/4 teaspoon white pepper
12 turns fresh ground black pepper
1 pound risotto
6 cups vegetable stock
1 pound black trumpet mushrooms
2 teaspoons chopped garlic
1/4 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
Drizzle of white truffle oil
1 black truffle

1
Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter.
2
Heat the oil for 1 minute.
3
Add the onions, corn, salt, white pepper, and black pepper.
4
Saute for 3 minutes.
5
Using a wooden spoon, stir in the risotto.
6
Saute for 2 minutes.
7
Stir the stock into the risotto.
8
Bring the liquid up to a simmer, about 6 minutes.
9
Stir in the mushrooms and garlic.
10
Simmer the risotto for 18 minutes, stirring constantly.
11
Stir in the remaining butter, cream, grated cheese and truffle oil.
12
Simmer for 2 minutes, stirring constantly.
13
Remove from heat and serve.
14
Garnish with shaved truffles.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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 of sweet corn, scrapped from the cob, 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.

That's it — enjoy your meal!