Sweet Corn, Black Trumpet and Truffle Risotto

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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