| 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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