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1
Heat the chicken stock in a medium saucepan over medium-low heat until hot, reduce the heat to low, and keep the stock at a low simmer.
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2
Heat the oil in a large saucepan over medium heat until hot but not smoking.
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3
Cook the scallions, stirring, just until translucent, about 2 minutes.
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4
Add the rice, stirring slowly and continuously with a wooden spoon until the grains are opaque and coated in the oil, 1 to 2 minutes.
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5
Add 1/2 teaspoon salt and a few grinds of pepper and pour in the wine.
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6
Cook and stir until all the liquid has evaporated, about 3 minutes.
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7
Don't let the rice brown.
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8
Ladle in about 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all the liquid, about 6 minutes.
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9
When almost all the liquid is gone, ladle in another 1/2 cup stock.
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10
Keep stirring and adding the stock, 1/2 cup at a time, allowing the rice to absorb the liquid before adding more.
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11
After the rice has absorbed 2 1/2 cups stock, taste it.
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12
The rice should be firm to the bite but creamy.
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13
If it is hard, continue to add stock, 1/2 cup at a time, stirring constantly, until the rice tastes perfect to you.
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14
(You may not need all of the stock.)
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15
Stir in the corn and reduce the heat to very low so the risotto stops simmering.
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16
Stir in the butter, cheese, and herbs.
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17
Season with salt and pepper to taste and serve immediately.
