Sweet Corn Risotto

4 ears of sweet corn (the fresher, the better)
1 tablespoon of olive oil
1/2 tablespoon of unsalted butter
1 1/2 cups of finely chopped onion
Salt to taste
6 to 8 cups of a very fine vegetable broth
2 cups of Arborio rice
3/4 cup of dry white wine
3/4 cup of grated Parmesan cheese
2 tablespoons of chopped flat-leaf parsley
Additional grated Parmesan cheese and chopped parsley for the table

Husk and wash the corn and peel away all the silk. Slice the kernels off the cobs with a sharp knife. You should have about 2 1/2 cups of corn kernels. Place 3/4 of a cup of the kernels in a food processor and process until they are roughly chopped. Scrape the processed corn in the bowl holding the whole kernels.

Ina large skillet, heat the oil and the butter. Sauté the onion until tender and translucent. Add a wee pinch of salt.

While cooking the onion, heat the broth and regulate the flame to keep it just below a simmer.

Add the Arborio rice to the onions and stir gently for about 2 minutes.

Add the wine and stir until it is absorbed.

Add a soup ladle of the heated broth and all the corn kernels to the rice and stir, keeping the mixture at a simmer.

Keep stirring until the broth is nearly all absorbed into the rice, then add another ladle. Continue in this manner, adding a little broth at a time, stirring constantly, or at the very least, very (very) frequently, with a wooden spoon for about 25 minutes, or until the rice is al dente. (The more you stir, the creamier the rice.)

The rice should form a creamy sauce around the grains. The grains should be firm but not crunchy.

When the rice has just achieved this perfection of tender-firmness, stir in one more ladle of broth, the grated cheese, and the 2 tablespoons of chopped parsley.

Serve the risotto at once at once in warmed dishes.

Pass the additional cheese and parsley at the table.