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1
Start by cutting the kernels off of the cob- set them aside as they won't be used til much later. Put stock in a pot on the stove, add the corn cobs (they add a lovely corn flavour to the stock), bring it to a quick boil and then move it down to a constant simmer.
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2
Saute the shallots and garlic until softened (add the chili here, if using), and then add the arborio rice, toasting it over low heat until it is translucent. Then add several sprigs of thyme and the first cup of white wine, while stirring constantly.
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3
Once the white wine is absorbed, add a ladle of stock. Once the stock is absorbed, add one more cup of white wine, and then add just stock, ladle by ladle as it gets absorbed, all while stirring constantly. Also add freshly ground pepper and salt (but not all of it!) at this step.
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4
Finally, when the risotto is one ladle of broth away from being complete, add the corn, and more salt and pepper. Always be sure to never fully salt a risotto, as Parmesan adds plenty of salt to the party. Right before getting ready to plate, throw in a handful of Parmesan and two tablespoons of truffle butter.
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5
This risotto might dethrone wild mushroom risotto as my favourite. The corn adds fresh pops of flavour while the truffle butter adds exquisite depth and richness. I added significantly less Parmesan than I usually do to risottos because I didn't want to mask the delicate flavours of the corn, and I would recommend that you follow suit. Even as I'm sitting here writing, I'm thinking I need to go back to the grocery store one last time before fresh corn is gone and make this again! Simply lovely, and a definite crowd pleaser.
