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1
Light a grill or preheat the oven to 350.
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2
Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender.
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3
Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs.
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4
Melt 3 tablespoons butter in a large nonreactive saucepan.
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5
Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes.
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6
Add to the corn kernels.
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7
Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes.
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8
Transfer to paper towels to drain.
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9
Pour off all but 2 tablespoons of the fat.
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10
In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm.
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11
Meanwhile, heat the bacon fat.
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12
In a food processor, finely chop the onion, carrot and celery.
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13
Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes.
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14
Add the rice and stir until evenly coated with fat.
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15
Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes.
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16
Stir in the corn, sliced onions and bacon.
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17
Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed.
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18
Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more.
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19
Cook until the rice is just tender, about 25 minutes.
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20
Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper.
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21
If the risotto is too sticky, add a little more stock.
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22
Serve, garnished with chervil sprigs.
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23
NOTE:
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24
To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly.
