3 medium ears corn, shucked
6 cups chicken or vegetable stock, store-bought or homemade
1 large leek, white and light green parts chopped and rinsed
1 1/4 cups arborio rice
1/4 cup dry vermouth
2 tablespoons butter
1/2 cup freshly grated Parmigiano Reggiano
Olive oil
Salt and pepper
Cut the corn from the cobs. Place the stock and stripped corn cobs in a pot over high heat (break the cobs in half if needed). Once the broth comes to a boil, reduce the heat to low and cook for 15 minutes. Remove the cobs, scraping along the length of the cobs with a spoon or spatula to remove any extra liquid.
Coat the bottom of a large, heavy-bottomed pot with olive oil and place over medium heat. Once the oil is hot, add the leek and a pinch of salt, and sauté until tender, about 5 minutes. Add the rice and sauté another 2 minutes. Add the vermouth and stir until almost full evaporated, 1 minute.
Add a ladle of stock to the rice. Stirring often, continue adding stock as the rice absorbs each addition, until the mixture is creamy and the rice is cooked through but still firm (al dente), about 30 minutes. Stir in the butter, cheese, and corn kernels. Season to taste with salt and pepper and serve warm.
Recipe Notes
- If you run out of stock before the risotto is done, warm a little water to use for your final addition.