Sweet Corn and Black Truffle Risotto
Chef Tyler
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Italian
Servings
1-2
Prep Time
30 minutes
Cook Time
20 minutes
Hey everyone, Chef Tyler here! Indulge in the creamy decadence of my Sweet Corn and Black Truffle Risotto. Elevate your dining experience with this luxurious dish featuring Arborio rice cooked to creamy perfection, infused with the earthy richness of black truffle oil. Sweet corn kernels add a delightful sweetness, while Parmesan cheese lends a savory depth. Garnish with fresh chives for a burst of freshness. Perfect for any occasion, this risotto is sure to impress! 🌽🍄🧀
Ingredients
- 2 grass fed ribeye steaks
- 4 cups vegetable stock
- ½ cup water
- 1 ounce Parmesan
- 1 jar Truffle Carpaccio
- 2 ears yellow corn
- 1 shallot
- ½ cup olive oil
- 1 cup Carnaroli rice
- 4 ounces unsalted butter
- 2 tablespoons canola oil
- 3 sprigs thyme
- 3 cloves garlic
- To taste, Balinese Truffle Salt
- To taste, your favorite vinegar or lemon juice
- Small pot
- Cutting board
- Knife
- 2 ounce ladle
- Wooden spoon
- Medium mixing bowl
- Whisk
- Box cheese grater
- 2 large saute pans
- 1 cup measure
- ½ cup measure
MISE EN PLACE 🔪
Directions
PREP 🥒
15 minutes before cooking begins, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.
In a small pot over high heat, bring the stock and water to a boil. Once boiling, turn off the heat.
- Peel and finely mince the shallot. Cut the kernels off the corn.
- Prepare the basting kit with the thyme, crushed garlic, and 2 tablespoons of butter. Dice the remaining butter.
HOW TO COOK 🍳
In a large pan over low heat, stir together the olive oil, shallot, and a pinch of S&P Seasoning. Cook until the shallot is translucent and tender but hasn’t taken on any color.
- Add the rice and continue stirring over low heat until the rice has a toasty aroma but no color.
- Turn the heat to medium, add one ladle of hot stock, and continue stirring until almost all of the liquid has reduced.
- After the second ladle of stock has been added, add the corn kernels to the pan. Continue cooking the risotto adding one ladle of broth at a time until there is only 1 ladle of stock left and the rice is al dente.
- While the risotto is cooking, it’s time to sear the steaks.
Heat a large saute pan over high heat. Season the steaks on all sides with S&P Seasoning.
- Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steaks.
- Flip the steaks every 30 seconds until a solid medium-rare, about 3-4 minutes (or adjust the time according to your preferred doneness).
- Just before the steak is finished, add the basting kit to the pan.. Use a metal spoon to baste the steak a few times.
- Remove the steak from the pan and set it on your cutting board to rest, topped with the garlic and thyme.
- While the steak is resting, we will finish the risotto.
- Turn the heat on the risotto to low and add 6 tablespoons of diced butter. Once the butter has emulsified, grate in the Parmesan cheese.
Adjust the seasoning with S&P Seasoning and a few drops of vinegar or lemon juice to taste.
- Transfer to your serving plate, garnish with the Truffle Carpaccio, and enjoy!