Risotto with grilled corn

Ingredients:

• 3 ears of sweet white corn, husked
• 6 cups unsalted chicken broth
• 6 tbsp (90 g) butter
• 1 small fennel root, trimmed and diced, discard the stems
• 3 tbsp. l. olive oil
• Half a small onion, diced
• 1.5 tbsp. rice for risotto
• 1 cup dry white wine
• 0.5 tbsp. grated parmesan

Preparation:

1. Preheat the grill to medium-high heat. Grill the corn on all sides until lightly charred, about 10 minutes. Remove the kernels from the cobs. Keep the cobs.
2. Break the corn cobs in half and place them in a large pot with the broth. Bring to a boil over medium-high heat and turn off the heat. Let the corn cobs sit in the broth for 30 minutes.
3. Melt 2 tablespoons (30 g) of butter in a saucepan over medium heat. Add the fennel and cook for about 10 minutes until softened. Then remove the fennel from the pan. Add another 2 tablespoons (30 g) of butter and sauté the corn kernels until soft and velvety, 10 to 15 minutes. Season the corn with salt and pepper.
4. Strain the corn broth through a sieve into a saucepan, discarding the cobs. Reduce heat to low to keep the broth warm. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, until softened. Then add the rice and cook, stirring frequently with a wooden spoon, for 4-5 minutes, until it's no longer white.
5. Pour in the wine and simmer, stirring frequently, until absorbed, about 5 minutes. Then pour in 1.5 cups of broth and stir for 7 minutes, until the liquid is absorbed. Add another 1.5 cups of broth and simmer, stirring frequently, until most of the liquid is absorbed. The rice should look fluffy but not mushy. If the rice is still very firm, add more broth, 1 cup at a time, and continue stirring until the rice is cooked to your desired doneness. This should take 20-25 minutes in total. You may not need all 6 cups of broth; the remainder can be refrigerated and used in another dish.
6. Stir the fennel and corn kernels into the risotto, along with the remaining 2 tablespoons (30 g) butter and Parmesan cheese. Season with salt and pepper and serve. Garnish with fennel sprigs.