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1
Remove corn kernels from cobs and set aside the kernels.
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2
Simmer the cobs in stock for 20 to 30 minutes.
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3
Remove from stock and discard.
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4
Make sure your stock is well seasoned.
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5
Bring back to a simmer over low heat, with a ladle nearby or in the pot.
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6
Heat olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan.
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7
Add onion and a generous pinch of salt, and cook gently until tender, about 5 minutes.
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8
Add garlic and rice and cook, stirring, until grains of rice are separate and beginning to crackle, a minute or two.
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9
Stir in tomatoes, sugar and salt to taste and cook, stirring, until tomatoes have cooked down slightly, 5 to 10 minutes.
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10
Add wine and stir until it has evaporated and has been absorbed by the rice.
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11
Begin adding simmering stock, a couple of ladlefuls (about 1/2 cup) at a time.
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12
Stock should just cover the rice and should be bubbling, not too slowly but not too quickly.
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13
Cook, stirring often, until it is just about absorbed.
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14
Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when rice is almost dry.
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15
You do not have to stir continually, but stir often and vigorously.
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16
After 10 minutes, add corn and continue for another 10 to 15 minutes.
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17
When rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done.
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18
Taste now and adjust seasoning.
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19
Add another ladleful of stock to rice.
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20
Stir in basil (or basil, parsley and chives) and Parmesan and remove from heat.
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21
The mix should be creamy (add more stock if it snt).
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22
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
