We like to serve this golden risotto topped with sautéed chanterelle mushrooms and Seared Sea Scallops. If desired, prepare a corncob broth to use instead of or combined with the chicken broth: Place spent corn cobs in a pot and add water to cover. Bring to a boil, reduce the heat, and simmer for 45 minutes, then strain.

Bring to a simmer in a medium saucepan:

Have ready:

In a food processor, puree 1 cup of the corn kernels. Set aside.

Heat in a large heavy saucepan over medium heat:

Add and cook, stirring, until translucent, about 5 minutes:

Add:

Stir until the rice is coated in the fat and almost opaque, 3 to 5 minutes. Add, if desired:

Stir until the wine is absorbed. Stir in the broth 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir the risotto continuously and maintain a simmer. When 6 cups broth have been absorbed, add the pureed corn. Add the remaining broth ½ cup at a time and start tasting the rice. Take the risotto off the heat when the rice is tender but still has some “bite”; it should be creamy, not stiff. When the rice is tender, stir in the remaining corn. Stir in:

If desired, top with: