Sweet Corn and Basil Risotto

1 c arborio rice
3 c vegetable stock
2 ears of corn, save the cobs
7-10 basil leaves
1/2 an onion, chopped
2 cloves garlic, minced
pinch crushed red pepper
1 T butter
1/4 parmesan cheese
salt
oil

To cut kernels off of the cob: place a small bowl upside down in a larger bowl. Stand the ear of corn upright on top of the small bowl. Cut downward with a knife to remove kernels. The large bowl will catch the kernels as they fall.

In a small pot, add the vegetable stock and corn cobs (cut in half to fit). The cobs will flavor the broth. Bring to a simmer. Meanwhile, heat a second skillet. Add oil to cover the bottom. Add onion and salt and allow them to sweat for 5 minutes. Then, add the garlic and crushed red pepper. Cook until aromatic. Pour the rice into the pan and toast for 5 minutes. Add the corn kernels. Remove one cup of the warmed stock and pour it into the rice mixture. Stir and simmer until the liquid has reduced. Continue adding stock then reducing, one cup at a time, until empty. Turn off the heat and add the butter and cheese. Whisk until fully incorporated. The whisking gives the risotto the perfect consistency. Finally add the basil leaves and stir.