Sweet Corn, Black Trumpet and Truffle Risotto

• 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.

olive oil, butter, yellow onions, sweet corn, salt, white pepper, ground black pepper, risotto, vegetable stock, mushrooms, garlic, heavy cream, cheese, drizzle of white truffle oil, black truffle

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sweet-corn-black-trumpet-and-truffle-risotto-recipe.html (may not work)