Step 1

Cut the corn kernels from the cobs.

Step 2

Add the corn cobs to a large pot with the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove the pot from the heat.

Step 3

Melt the butter in a large, high-walled skillet over medium heat. Add the onion and season with salt. Cook, stirring frequently, until translucent, about 5 minutes.

Step 4

Add the rice and stir until fully combined. Let the rice toast for 1–2 minutes, until fragrant.

Step 5

Add the white wine and cook until evaporated about 2 to 3 minutes, stirring occasionally.

Step 6

Add 1 cup of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed, about 3 to 4 minutes. Continue adding the stock, ½ cup at a time, stirring continuously, until the rice is al dente about 15 to 20 minutes..

Step 7

Add the corn kernels and another ½ cup stock. Continue to cook, adding more stock as needed, until rice is tender and corn is cooked, about 10 to 15 minutes. You may have some leftover stock.

Step 8

Remove the pan from the heat and stir in the soft herb cheese. Season with black pepper and more salt to taste.

Step 9

Garnish with basil, shaved Parmesan, and more black pepper.

Step 10

Enjoy!