Ingredients:

• 7 cups vegetable stock or broth
• 1 dried bay leaf
• Optional: 1 parmesan rind
• 3 ears of sweet corn, kernels removed and divided
• 4 1/2 tbsp unsalted butter, divided
• 1 sweet onion, diced
• 3 cloves garlic, finely chopped (divided)
• 1 1/4 cups Arborio rice (see Recipe Notes)
• 1/2 cup chicken broth
• 1 orange bell pepper, diced
• 1 cup grated parmesan (about 2 ounces)
• 4 oz diced pancetta
• Kosher salt & freshly ground black pepper, to taste

Instructions:

1. Make the corn stock:
   In a large pot, combine the vegetable stock, corn cobs, bay leaf, and parmesan rind (if using). Bring to a simmer over high heat, then reduce to low and let it gently simmer as you prepare the risotto.
2. Cook the aromatics:
   In a large, heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onion, season with 1 tsp salt, and cook for about 5 minutes until softened. Add 2 cloves of garlic and cook for another 2-3 minutes until fragrant.
3. Toast the rice:
   Add the Arborio rice to the pot, stirring occasionally for 2-3 minutes until lightly toasted.
4. Deglaze and simmer:
   Pour in the chicken broth to deglaze the pot, scraping any brown bits from the bottom. Let the liquid cook off. Add the kernels from 2 ears of sweet corn and the diced bell pepper, then stir to combine. Slowly add the warm corn stock, 1 cup at a time, stirring frequently and allowing the rice to absorb the stock before adding more. Taste after 15 minutes for doneness. Continue until the rice is creamy and al dente, which should take about 20-25 minutes. You may not need to use all the stock.
5. Make the pancetta topping:
   While the risotto simmers, prepare the topping. In a small skillet, melt 1/2 tablespoon butter over medium heat. Add the diced pancetta and cook until it starts to crisp up. Add the remaining sweet corn kernels and the last clove of garlic, cooking for 3-4 minutes until the corn is tender and the pancetta is crispy. Remove from heat.
6. Finish the risotto:
   Once the rice is al dente, stir in the remaining tablespoon of butter and the grated parmesan. Season with additional salt and pepper, to taste.
7. Serve:
   Spoon the risotto onto plates, topping with the pancetta-corn mixture, fresh herbs, extra parmesan, and a sprinkle of freshly cracked black pepper. Serve immediately and enjoy!

Notes:

• Vegetarian/Vegan Option: Skip the pancetta and parmesan to make this risotto vegetarian. For a vegan version, replace the butter with olive oil or plant-based butter and use a dairy-free cheese or nutritional yeast instead of parmesan.
• Storage: Leftover risotto can be stored in an airtight container for up to 5 days in the fridge. Reheat on the stove or in the microwave, adding a splash of vegetable stock or water to loosen it up.
• Make-Ahead Tip: Prep the onion, bell pepper, and corn kernels in advance to make dinnertime quicker. Store the prepped ingredients in airtight containers in the fridge for up to 5 days.