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

Directions

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