Summer Corn Risotto

1.Bring corn cobs, garlic, bay leaf, thyme, and filtered water to a boil in a heavy bottom pot. Once boiling, cover and turn heat to simmer for 30-45 minutes.
2. Remove cobs from pot and scrape any corn kernels or starch off the cob, place in a bowl and set aside. Strain stock in fine colander. Place stock back in the pot along with the corn kernels and starch you scraped off. Keep on low simmer on the stove while you prepare the risotto. Note, the stock must be hot when you are adding this to your risotto.
3. Remove 1 cup of kernels from the bowl and sauté in a non-stick pan with olive oil, salt and pepper until golden brown and a nice colour has developed. Remove from heat and set aside.
4. Heat butter and oil in your pot on medium heat once butter has melted and add diced shallot. Once you see the shallot starting to soften and become fragrant add your rice and stir for a minute or so. Once the rice has become slightly translucent, add the white wine. Stir and let the alcohol burn off. Slowly add 1 ladle of corn stock to your pot of rice and continue to stir. Do not stop stirring. As each ladle gets absorbed into the rice, continue to add another ladle. Once you have used slightly over 1/4-1/2 of the stock in your pot, add in the raw kernels you removed from the cobs into the pot. Stir to combine. Do not add in the sautéed kernels, reserve those aside.

5. Continue until almost all the stock has been used. Once you are close to the end of your stock, add in lemon zest, lemon juice and finely grated parmesan. Taste for seasoning and done-ness of your rice. You want the rice to be cooked through but still have a bite (al-dente) Finally, stir in the reserved sautéed corn kernels (saving a few tablespoons to top for garnish).

6. Once rice is cooked al-dente remove from heat and serve immediately. To serve, ladle risotto into bowls and top with thinly sliced chilli, reserved browned corn kernels, shaved parmesan ribbons and basil.

Serves 2 as an entree or 4-6 as an appetizer.