Step 1

Cut corn from cobs and chop the bare cobs in half. Dice the onion, and gather white wine*, shredded Parmesan cheese, butter, and arborio rice.

Step 2

Add bare cobs and veggie broth to a pot and bring to a simmer on low heat while you prepare the risotto:

Step 3

Melt 2 Tbsp butter in a skillet over medium-high heat and cook the onion down until glossy.

Step 4

Add arborio rice to butter and onion and toast for 1-2 minutes.

Step 5

Add corn, cook for an additional minute.

Step 6

Add white wine and cook down.

Step 7

Add one ladle full of corn veggie broth and stir constantly. Wait until the broth is around 75% absorbed by the rice before adding the next ladle. Keep adding ladles of broth until all the stock is used and the risotto is creamy and complete. This step will take about 20 minutes in total.

Step 8

Stir in 1 Tbsp butter and the Parmesan cheese. Serve with parsley or other fresh herbs (optional).