Sweet Corn, Black Trumpet and Truffle Risotto

Total Time:
55 min
15 min
40 min

8 to 10 servings

  • 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
  • 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.

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