Corn Risotto

1. Prepare Corn Mixture

Scrape the pulp from the reserved corn cobs using a butter knife. Blend 3 cups of corn kernels and the scraped pulp with 0.5 cups of hot water in a blender. Start at low speed for 30 seconds and then blend on high for 3 minutes. Strain this mixture through a fine-mesh strainer into a large liquid measuring cup or bowl. You should end up with about 2 cups of corn liquid.

2. Cook Shallot and Garlic

In a large Dutch oven, melt the butter over medium heat. Add the minced shallot, salt, minced garlic, and pepper. Cook for about a minute until the shallot is softened.

3. Toast Rice

Stir in the Arborio rice and the thyme sprigs. Cook for 2-3 minutes until the grains are translucent around the edges.

4. Cook Rice

Pour in 4.5 cups of hot water, stir, and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 16-19 minutes, stirring twice during this time.

5. Add Corn Liquid

Once the rice is tender, stir in the corn liquid and cook for about 3 minutes until the risotto is creamy and thickened, but not sticky.

6. Finish Risotto

Stir in the grated Parmesan cheese and the remaining 1 cup of corn kernels. Cover the pot and let it stand for 5 minutes.

7. Add Final Touches

Stir in the crème fraîche, chopped chives, and lemon juice. Discard the thyme sprigs, season with additional salt and pepper to taste, and adjust the consistency with the remaining 0.5 cup of hot water if needed.