-
1
Heat the grill to medium-high heat.
-
2
Grill the corn until lightly charred on all sides, about 10 minutes.
-
3
Remove the kernels from the cobs and reserve the cobs.
-
4
Break the reserved corn cobs in half and place them in a large pot with the stock.
-
5
Bring to a simmer over medium-high heat, and then turn off the heat and steep the cobs in the stock for 30 minutes.
-
6
Melt 2 tablespoons of the butter in a saute pan over medium heat.
-
7
Add the fennel and cook until soft, about 10 minutes.
-
8
Remove the fennel from the pan and set aside.
-
9
Add another 2 tablespoons of the butter to the pan and cook the corn kernels until soft and velvety, 10 to 15 minutes.
-
10
Season the corn with salt and pepper, and set it aside.
-
11
Pass the corn stock through a strainer into a saucepan and discard the cobs.
-
12
Keep warm over low heat.
-
13
Heat the oil in a high-sided skillet over medium heat.
-
14
Add the onions and saute, stirring occasionally, until starting to soften, about 3 minutes.
-
15
Add the rice and cook, stirring frequently with a wooden spoon, until it no longer appears chalky on the outside, 4 to 5 minutes.
-
16
Add the wine and simmer, stirring frequently, until absorbed, about 5 minutes.
-
17
Add 1 1/2 cups of the corn stock, stirring frequently until the liquid is absorbed, about 7 minutes.
-
18
Add another 1 1/2 cups of stock and simmer, stirring frequently, until the liquid is mostly absorbed and the rice appears fluffy, but is still slightly firm.
-
19
If the rice is still hard or chewy, add the remaining stock, 1 cup at a time, and keep stirring until the proper doneness is reached.
-
20
The total cooking time should be 20 to 25 minutes.
-
21
You might not use all 6 cups of stock, but any remaining stock can be refrigerated and used for another dish.
-
22
Stir in the reserved fennel and corn kernels, the remaining 2 tablespoons of butter and the Parmigiano-Reggiano.
-
23
Season with salt and pepper, and serve.
-
24
Garnish with fennel fronds.
