By Chef Josiah Slone of Sent Sovi in Saratoga
2 tablespoons butter
1 medium shallot, minced
1 ear corn, kernels only, or ½ cup corn kernels
1 cup pearl (Israeli style) couscous
4 cups warm water
2 egg yolks
½ teaspoon sea salt or truffle salt
As much fresh truffle as you can afford
In a 10-inch skillet melt 1 tablespoon of the butter on medium heat. Sauté the shallot and corn until the shallot is slightly translucent. Add the couscous and toast, stirring frequently, until it just begins to change color to golden brown, approximately 2–3 minutes.
Increase the heat to medium-high. Add the water 1 cup at a time, stirring frequently with a wooden spoon and only adding more water once most of the water has evaporated. By the end of the fourth cup, the risotto should be thick and creamy. Turn off the heat.
Stir in the remaining tablespoon of butter, salt and egg yolks. If the risotto becomes too thick, add a few tablespoons of warm water. Shave (or microplane) the truffles on top. Serve immediately.
Note: Total cooking time for the risotto is approximately 20 minutes. The risotto can be prepared through the third addition of water and held off the heat for up to an hour and finished with the fourth addition of water immediately prior to service.