Sweet Corn, Black Trumpet and Truffle Risotto

Ingredients

• 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

Directions

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.