Ingredients

• 3 medium ears of corn, shucked

• 6 cups vegetable broth

• 1 large leek, diced and rinsed

• 1 ¼ cups Arborio rice

• ¼ cup dry white wine or dry vermouth

• ¼ cup unsalted butter

• ½ cup freshly grated Parmesan

• olive oil

• Kosher salt and black pepper

Instructions

Prepare the Corn Broth

Cut the corn kernels from the cobs and set the kernels aside in a container.

Place the stripped corn cobs and vegetable broth in a saucepan over high heat. Bring to a boil, then reduce the heat to low and simmer for 15 minutes.

Remove the cobs and skim off any excess liquid using a spoon or spatula. Keep the broth warm on low heat.

Sauté the Leek

Coat the bottom of a large, heavy-bottomed pot with olive oil and place over medium heat.

Once the oil is warm, add the diced leek and a pinch of Kosher salt. Sweat the leek until tender, about 5 minutes.

Toast the Rice and Deglaze

Add the Arborio rice to the pot and sauté for 2 minutes, stirring frequently.

Pour in the white wine or dry vermouth and cook until it is almost completely evaporated.

Cook the Risotto

Begin adding the warm broth to the rice one ladle at a time, stirring frequently.

Wait until each addition is absorbed before adding the next. Continue this process until the risotto is creamy and the rice is tender, about 30 minutes.

Finish the Dish

Stir in the unsalted butter, freshly grated Parmesan, and reserved corn kernels.

Season with Kosher salt and freshly ground black pepper to taste.

Serve

Serve the risotto immediately, hot and creamy.