Name: Sweet Corn, Black Trumpet and Truffle Risotto
Ingredients: 1 tb Olive oil; 2 tb Butter; 1 c Chopped yellow onions; 2 Ears Sweet corn; kernels scrapped from cob; 1/2 ts Salt; 1/4 ts Freshly-ground white pepper; Freshly-ground black pepper; 12 peppermill turns; 1 lb Risotto; 6 c Vegetable stock; 1 lb Black trumpet mushrooms; 2 ts Chopped garlic; 1/4 c Heavy cream; 1/2 c Grated Parmigiano-Reggiano cheese; Drizzle of white truffle oil; 1 Black truffle; shaved

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Side, Dish	8	Servings

INGREDIENTS

1	tb	Olive oil
2	tb	Butter
1	c	Chopped yellow onions
2		Ears Sweet corn; kernels scrapped from cob
1/2	ts	Salt
1/4	ts	Freshly-ground white pepper
		Freshly-ground black pepper; 12 peppermill turns
1	lb	Risotto
6	c	Vegetable stock
1	lb	Black trumpet mushrooms
2	ts	Chopped garlic
1/4	c	Heavy cream
1/2	c	Grated Parmigiano-Reggiano cheese
		Drizzle of white truffle oil
1		Black truffle; shaved

INSTRUCTIONS

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.
This recipe yields 8 to 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A66 broadcast 11-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Emeril Lagasse

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