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Corn Risotto Recipe
|Onion||1 Large, finely chopped|
|Corn kernels||4 Cup (64 tbs) (Fresh Or Frozen)|
|Whipping cream||1 Cup (16 tbs)|
|Canned truffles||1⁄2 Ounce, slivered (1 Small Can, Black Or White)|
|Shredded fontina cheese||8 Ounce (2 Cups)|
Serving size: Complete recipe
Calories 5479 Calories from Fat 2104
% Daily Value*
Total Fat 236 g362.8%
Saturated Fat 142.9 g714.6%
Trans Fat 0 g
Cholesterol 788 mg
Sodium 1903 mg79.3%
Total Carbohydrates 639 g213%
Dietary Fiber 153.5 g613.8%
Sugars 30.1 g
Protein 161 g322%
Vitamin A 86.5% Vitamin C 38.5%
Calcium 147.3% Iron 6.6%
*Based on a 2000 Calorie diet
Add onion and cook, stirring often, until lightly browned.
Add corn and cream; stir until almost all liquid has evaporated.
Remove from heat.
Stir 1/4 of the truffle slivers and all truffle liquid into corn.
Pour corn into a shallow 1 1/2-quart baking dish; sprinkle with cheese.
Bake, uncovered, in a 400° oven until cheese is melted, about 10 minutes.
Sprinkle with remaining truffle slivers.