Straight From Georgia: Sweet Corn Risotto

Ingredients

• 2 ears fresh corn
• 1/4 teaspoon black peppercorns
• 1 small parsley sprig
• 1 small thyme sprig
• 1/4 bay leaf
• 1 tablespoon butter
• 1 cup arborio rice
• 3 tablespoons dry white wine
• 1/4 cup heavy cream
• 2 tablespoons grated Asiago cheese
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• Shaved Asiago cheese
• fresh flat-leaf parsley

Instructions

1. Cut tips of corn kernels into a large bowl; scrape milk and remaining pulp from cobs, reserving cobs, corn, and milk.
2. Break scraped cobs in half, and place in a 4-quart saucepan.
3. Add peppercorns, next 3 ingredients, and 4 cups water.
4. Bring to a boil; reduce heat and simmer, covered, 45 minutes.
5. Pour stock through a wire-mesh strainer into a bowl, discarding solids.
6. If necessary, add water to yield 3 12 cups stock.
7. Melt butter in a large saucepan over medium heat.
8. Add rice; cook, stirring constantly, 1 minute.
9. Add wine and cook, stirring often, 30 seconds or until almost absorbed.