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Sweet Corn, Black Trumpet And Truffle Risotto Recipe

Nutrition per serving    (USDA % daily values)
CAL
173
FAT
32%
CHOL
12%
SOD
65%

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Ingredients for 8 servings

6 cups vegetable stock

2 teaspoons chopped garlic

1/2 teaspoon salt

12 turns fresh ground black pepper

1 tablespoon olive oil

1 pound risotto

1/2 cup grated Parmigiano-Reggiano cheese

2 ears of sweet corn, scrapped from the cob

1 pound black trumpet mushrooms

Drizzle of white truffle oil

1/4 teaspoon white pepper

1 black truffle

1/4 cup heavy cream

1 cup chopped yellow onions

2 tablespoons butter

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