Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup chopped yellow onions
- 2 ears sweet corn, kernels scraped from the cob (about 2 cups)
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground white pepper
- 12 turns freshly ground black pepper
- 2 teaspoons chopped garlic
- 1 pound Arborio rice
- 1 pound black trumpet mushrooms, wiped clean
- 9 cups hot vegetable stock
- 1/4 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- Drizzle white truffle oil
- 1 black truffle, optional
Directions
Heat the olive oil and 1 tablespoon of the butter in a large saucepan over medium-high heat for 1 minute. Add the onions, corn, salt, white pepper, and black pepper and saute for 3 minutes. Add the garlic and cook, stirring, an additional 30 seconds.
Using a wooden spoon, stir in the risotto and cook, stirring constantly for 2 minutes so that each grain of rice is evenly coated with the oil. Stir in the mushrooms and 1 cup of the stock, stirring constantly until the liquid is absorbed. Continue adding stock, 1/2 cup at a time and stirring until absorbed, until all of the stock has been used. The last addition of the stock into the risotto should leave it slightly tight.
Stir in the remaining butter, the cream, grated cheese and truffle oil; the risotto should have a creamy appearance and texture. Remove from heat and serve immediately. Garnish with shaved truffles, if desired.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By ellen1220
Charlotte, NC
on July 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Awesome!!! Family loved this risotto. I couldn't find black trumpets, so I used dried wild wood ear mushrooms along with an exotic blend of fresh mushrooms (oyster, shiitake,crimini. I also substituted frozen sweet corn for the fresh corn on the cob (trying to save some time there. My final substitution was black truffle oil for the white, as well as no black truffles for garnish, instead I garnished with shaved parmiganio-reggiano and chopped green onions. I wanted to kiss the cook after this...so I did...myself and son (who helped me with this...chopping, stirring, you know all the stuff we like to leave for our sous chefs. This will be a keeper and dinner party staple!
By melicious meals
TAMPA, FL
on October 14, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i just watched the show 5 mins ago and he used white wine before he put the chicken stock in the ristto....i would not leave it any less stars because its not fair to bring down the rating but i wanted to let people know when they make this. he also cooked the onions for a little while before he added the corn and rice..
By hotrippr_1798991
Long Beach, CA
on August 02, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This makes alot so you might want to half it. I used reg mushrooms and it came out phine It was impossible to find the black trumpets. Eat it ASAP after it is cooked for best taste and texture.
Read all 3 reviews