Behind the Recipes
Sweet Corn, Black Trumpet and Truffle Risotto by Sabatino Tartufi
INGREDIENTS:
1 tbsp. olive oil
2 tbsp. butter
1 cup chopped yellow onions
2 ears sweet corn, kernels scraped from the cob (about 2 cups)
1 1/2 tsp. salt
1/4 tsp. freshly ground white pepper
12 turns freshly-ground black pepper
2 tsp. chopped garlic
1 lb. Arborio rice
1 lb. black trumpet mushrooms, wiped clean
9 cups hot vegetable stock
1/4 cup heavy cream
1/2 cup grated Parmigiano Reggiano
Sabatino white truffle oil
1 black winter truffle
PREPARATION:
1. Heat the olive oil and 1 tbsp. of the butter in a large saucepan over medium-high heat for 1 minute.
2. Add the onions, corn, salt, white pepper, and black pepper and sauté for 3 minutes.
3. Add the garlic and cook, stir an additional 30 seconds. Using a wooden spoon, stir in the risotto and cook, stir constantly for 2 minutes so that each grain of rice is evenly coated with the oil.
4. 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 stir until the stock has been absorbed.
5. 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.
6.Remove from heat and serve immediately. Garnish with shaved truffles, if desired.
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