Buttery Corn Risotto

There’s nothing more summery than crisp, buttery sweet corn. In our restaurant we have cooks who hate corn and cooks who love it near-unconditionally. I’m in the latter group. The Parmesan and the extra butter added to the risotto at the end of cooking—a technique called mantecura —make it especially rich. I could honestly eat the whole pan myself. It’s great on its own, or with pork or roast chicken.