I know it's almost out of season, But it's so good!

 Eric’s Fall Creamed Corn Risotto

Corn Stock

    6 ears corn, husked

1 large onion, peeled and quartered

2 celery stalks, halved lengthwise

1 leek (white and light green part only)                                                            

Corn Purée and Sauté

1 tablespoon extra virgin olive oil

2 tablespoons unsalted butter

1 small onion, diced

1 teaspoon chopped garlic

Sea salt and freshly ground black pepper

1 Red Pepper roasted skin removed and medium dice

1 1/2 cups heavy cream

4 sprigs of fresh thyme

Risotto

3 tablespoons extra virgin olive oil

1 small onion, cut into 1/4-inch dice

2 cups Arborio rice

1 cup dry white wine

1/2 cup grated Parmesan cheese

Make the Corn Stock

Using a large chef's knife, cut the corn kernels off the cobs and set aside. Place the cobs in a large stockpot along with the onion, celery, and chopped leek. Add 10 cups of water and bring to a boil over high heat. Reduce the heat and simmer uncovered for 30 minutes. Strain the corn stock through a fine-mesh strainer into a bowl. Discard the solids. You should have at least 6 cups of stock.

Make the Corn Purée

Heat the olive oil and 1 tablespoon of the butter in a medium saucepan over medium heat until the butter begins to foam. Add the onion and garlic and sauté until the onions are soft, about 5 minutes. Add 1 cup of the reserved corn kernels, season to taste with salt and pepper, and continue to cook over low heat, stirring constantly, until the kernels begin to soften, about 5 minutes. Add the cream, thyme, and 1 cup of the corn stock and continue to simmer over low heat until the mixture begins to thicken, about 10 minutes. Remove the thyme and purée the mixture in a blender until smooth.

Sauté the Corn

Melt the remaining 1 tablespoon of butter in a medium sauté pan over medium-high heat. Add the remaining corn kernels and sauté until the corn is tender, about 5 minutes. Season to taste with salt and pepper.

Make the Risotto

Heat the olive oil in a large wide saucepan over medium heat. Add the onion and sauté until the onion is translucent, about 5 minutes. Add the rice and stir to coat with the oil. Add the wine and reduce the heat to a simmer until most of the wine has evaporated. Add 1 cup of the corn stock to the pan and continue to cook, stirring constantly, until most of the stock is absorbed. Repeat the process with the remaining 4 cups of corn stock, making sure the stock has been fully incorporated after each addition before adding more. Once the rice is tender yet firm to the bite, remove the pan from the heat. Stir in the corn purée, sautéed corn, and grated cheese and season to taste with salt and pepper.