Preheat your oven to 400℉/204℃

Prep & roast your corn: Shuck each ear of corn to remove the husks and silky threads. Then cut the kernels off of each ear of corn, and discard the corn cobs. Place the kernels on a baking sheet and toss with 2 tablespoons of olive oil. Place this in your heated oven and let the corn roast for 8 minutes. Then use a spatula to give them all a toss and continue to roast them for another 6 minutes or until they are slightly browned. Take them out of your oven and set them aside.

Heat up the chicken/vegetable stock in a pan until it just starts to simmer. We just need it to be warm for when we add it to the risotto.

Saute: Get out a large walled pan/skillet and add 2 tablespoons of olive oil and 2 tablespoons of butter to it. Place this over medium heat and let the butter melt. Toss in the shallots and saute them for 4 to 5 minutes or until they have softened and become translucent. Then add in the arborio rice and continue to sautee everything for another 5 minutes.

Pour in the white wine and deglaze the pan. Let the wine reduce for a couple of minutes or until it is barely visible.

Add stock: Start by pouring enough of your warm stock (roughly 1 cup) into the pan until it covers all of the rice. Continually stir everything together and let it all simmer for roughly 5 minutes or until the stock has almost been completely absorbed by the rice. Then add in a little more stock (roughly ½ cup), and continue to stir until it has been absorbed. Repeat this process until you have added roughly 4½ cups of stock to your pan. At this point, taste a piece or two of the rice to check how done it is. If you prefer your rice to be al dente then the 4½ cups should be enough. However, if you want softer rice grains then you will need to repeat the process of adding a ½ cup of stock + letting it absorb into the rice until it is as tender as your like. This whole process should take anywhere from 25 to 35 minutes.

Finish the risotto: Once the rice is tender enough to your liking toss in the roasted corn that you made earlier. Stir to incorporate this with the rice and let it heat through. Take the pan/skillet off the heat and add in the remaining 2 tablespoons of butter along with the parmesan cheese. Stir everything together until the cheese has melted and the risotto has become extra creamy. Finally taste the risotto and add salt and pepper to your liking.

Serve the roasted corn risotto into individual bowls, sprinkle with the optional garnish, and enjoy!