3 c. fresh corn kernels (from about 4 ears), or frozen, thawed
1/4 c. (1/2 stick) butter
3 tbsp. chopped shallots
1/2 c. Arborio rice or medium grain rice
1/4 c. dry white wine
3 c. (or more) chicken stock or canned broth
1/3 c. freshly grated Parmesan

Puree 2 cups corn kernels in blender. Set corn puree aside.

Melt butter in heavy medium saucepan over medium heat. Add chopped shallots and saute until translucent, about 5 minutes. Mix in rice and cook 1 minute, stirring constantly. Add dry white wine and cook until all liquid is absorbed, about 4 minutes. Add 3 cups chicken stock and cook 10 minutes, stirring occasionally. Increase heat and boil until rice is thick and creamy, stirring occasionally, about 10 minutes. Add corn puree, remaining 1 cup corn kernels and freshly grated Parmesan cheese. Cook rice 3 minutes. Thin rice with more chicken stock if necessary. Season risotto to taste with salt and pepper and serve. 4 servings.

Arborio, an Italian short grain rice, is available at Italian markets and many specialty foods stores.