Sweet Corn, Black Trumpet and Truffle Risotto

Ingredients

• 2 tablespoons butter 
• 2  ears of corn sweet
• 2 teaspoons garlic chopped
• 12  turns ground pepper fresh black
• 0.3 cup heavy cream 
• 1 pound trumpet mushrooms black
• 1 tablespoon olive oil 
• 0.5 cup parmigiano-reggiano cheese grated
• 1 pound risotto 
• 0.5 teaspoon salt 
• 1  truffle black
• 10 servings drizzle of truffle oil white
• 6 cups vegetable stock 
• 0.3 teaspoon pepper white
• 1 cup onions yellow chopped

Equipment

• frying pan
• wooden spoon

Directions

1. Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter.
2. Heat the oil for 1 minute.
3. Add the onions, corn, salt, white pepper, and black pepper.
4. Saute for 3 minutes. Using a wooden spoon, stir in the risotto.
5. 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.
6. Remove from heat and serve.
7. Garnish with shaved truffles.