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½ cup diced white onion
½ onion, rough chopped (for stock)
2 bay leaves
2 cloves garlic, whole
4 ears fresh sweet corn, remove corn from cobs and reserve cobs
½ tablespoon minced garlic
2 stick butter
2 cups arborio rice
7 cups corn stock
3 tablespoons fresh grated parmesan
Salt and pepper to taste


  1. Place reserved corn cobs in a stock pot and add 3 quarts water with ½ onion, whole garlic cloves and bay leaves. Bring to a boil then reduce to a simmer and reduce liquid by half.
  2. In a large sauce pot over medium high heat, melt one stick of butter then add onion, garlic and corn kernels and sweat until tender.
  3. Add arborio rice and stir for one minute gently coating all grains in butter.
  4. Add the corn stock in small increments, stirring until all stock is absorbed before adding more. Ensure your heat is medium to medium-high for this step(s).
  5. Once all stock has been absorbed, check consistency of rice to ensure it is cooked all the way. If not, continue to add water (or vegetable or chicken stock) in the same fashion as you did with the corn cob stock.
    6. Once cooked, add remaining stick of butter, parmesan cheese and season with salt and pepper. Stir well and serve immediately. Top with additional

Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering. 

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