Corn Risotto

• 2 corn cobs (kernels removed and reserved for risotto)
• 1 onion, cut into quarters
• 1 carrot, cut into 1-inch pieces
• 1 celery rib, cut crosswise into 1-inch pieces
• Dark green leaves from 1 leek (reserve white and light green parts for risotto)
• 2 cloves garlic, smashed
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 2 tablespoons unsalted butter
• 1 leek, white and light green parts only, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup arborio rice
• 1/2 cup dry white wine
• 6 cups hot corn stock or chicken stock
• 1 1/2 cups raw corn kernels (from about 2 ears corn)
• 1 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons minced chives (optional)

1. Combine all ingredients with 6 cups water in a large pot.
2. Bring to a boil over high heat.
3. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes.
4. Strain through a fine-mesh strainer.
5. Add enough water to bring liquid up to 6 cups.

corn cobs, onion, carrot, celery, green leaves, garlic, salt, whole black peppercorns, unsalted butter, only, kosher salt, black pepper, arborio rice, white wine, chicken, corn kernels, parmesan cheese, heavy cream, chives

Taken from cooking.nytimes.com/recipes/1016753 (may not work)