- Strip the corn.
- Simmer the cobs in water. (Use a pan big enough to hold them whole. If you cut them the bitterness of the inner part of the cob will ruin the stock.)
- Make the risotto mostly with the stock. A little water is okay.
- Add already butter sautéed corn to the rice.
- Finish as you would normally finish risotto.
- Note: I’m not going to blog about how to make risotto… now. It is technically difficult and hard to explain without showing. Maybe another time though.