1. Light a grill or preheat the oven to 350. 2. Grill or roast the corn in the middle of the oven for about 15 minutes, turning occasionally, until the kernels are tender. 3. Let cool slightly, then remove the husks and cut the kernels off the cob into a bowl; reserve the cobs. 4. Melt 3 tablespoons butter in a large nonreactive saucepan. 5. Add the sliced onions and cook over high heat, stirring frequently, until caramelized, about 25 minutes. 6. Add to the corn kernels. 7. Add the bacon to the saucepan and cook over high heat, stirring, until browned and crisp, about 3 minutes. 8. Transfer to paper towels to drain. 9. Pour off all but 2 tablespoons of the fat. 10. In another large saucepan, bring the chicken stock and corn cobs just to a boil; keep warm. 11. Meanwhile, heat the bacon fat. 12. In a food processor, finely chop the onion, carrot and celery. 13. Add to the bacon fat and cook over moderately high heat, stirring, until softened, about 3 minutes. 14. Add the rice and stir until evenly coated with fat. 15. Add the white wine and stir constantly until almost all the liquid has been absorbed, about 2 minutes. 16. Stir in the corn, sliced onions and bacon. 17. Add 1 cup of the chicken stock to the rice and cook over moderate heat, stirring constantly, until absorbed. 18. Continue adding stock, about 1/2 cup at a time, stirring constantly until absorbed before adding more. 19. Cook until the rice is just tender, about 25 minutes. 20. Stir in the remaining 4 tablespoons butter and the Parmesan and season with salt and pepper. 21. If the risotto is too sticky, add a little more stock. 22. Serve, garnished with chervil sprigs. 23. NOTE: 24. To prepare corn for grilling, pull back the husks and remove the silk. Pull the husks back up over the corn and soak briefly. ---------------------------------------------------------------------------
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Ingredients
