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 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.

No additional tips available.

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

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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.

Sweet Corn, Black Trumpet and Truffle Risotto

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