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1
Lets start with the corn. Put the vegetable broth in a large pot. add in the kernels and the cobs. Place over a medium low flame, with a lid and simmer for 15 minutes.
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2
Remove the cobs and discard. Using a slotted spoon, remove the kernels and place into a bowl, set aside. Shut the heat.
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3
In a large saute pan, over medium heat, add a few Tbsp of olive oil and the shallots. Cook a few minutes until slightly softened.
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4
Stir in the arborio rice and coat with the olive oil. Cook for about 5 minutes, until the edges of the rice become opaque.
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5
Add the wine, stir frequently until reduced by about half. Season with salt and pepper.
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6
Now we will start adding in the broth. You want to do a couple ladles full at a time. Again stir frequently and add more broth after most has been absorbed into the rice.
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7
Continue slowly adding in the broth and continue stirring, allowing the starch in the rice to develop until all the broth is used up. The rice should be perfectly tender at this point {if not you can add a little bit more broth or some water if you don't have}.
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8
With the last ladles full of broth, also stir in the corn to reheat. Once the broth is mostly absorbed, shut the heat and stir in lots of fresh chives. Taste for salt and pepper and season accordingly.
