Straight From Georgia: Sweet Corn Risotto

• 2 ears fresh corn
• 1/4 teaspoon black peppercorns
• 1 small parsley sprig
• 1 small thyme sprig
• 1/4 bay leaf
• 1 tablespoon butter
• 1 cup arborio rice
• 3 tablespoons dry white wine
• 1/4 cup heavy cream
• 2 tablespoons grated Asiago cheese
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• Shaved Asiago cheese
• fresh flat-leaf parsley

1. Cut tips of corn kernels into a large bowl; scrape milk and remaining pulp from cobs, reserving cobs, corn, and milk.
2. Break scraped cobs in half, and place in a 4-quart saucepan.
3. Add peppercorns, next 3 ingredients, and 4 cups water.
4. Bring to a boil; reduce heat and simmer, covered, 45 minutes.
5. Pour stock through a wire-mesh strainer into a bowl, discarding solids.
6. If necessary, add water to yield 3 12 cups stock.
7. Melt butter in a large saucepan over medium heat.
8. Add rice; cook, stirring constantly, 1 minute.
9. Add wine and cook, stirring often, 30 seconds or until almost absorbed.

corn, black peppercorns, parsley, thyme, bay leaf, butter, arborio rice, white wine, heavy cream, cheese, salt, freshly ground black pepper, cheese, flatleaf

Taken from www.foodrepublic.com/recipes/straight-from-georgia-sweet-corn-risotto/ (may not work)