Combine Ingredients: In a large pot, add all the ingredients along with 6 cups of water.

Boil and Simmer: Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cover the pot and let it simmer for 30 minutes.

Strain and Adjust: Strain the stock using a fine-mesh strainer. If needed, add enough water to bring the total liquid back up to 6 cups.

Step 1: Prepare the Stock

In a saucepan, bring the corn stock (or chicken stock) to a gentle simmer and keep it warm while you prepare the risotto.

Step 2: Cook the Aromatics

Melt 1 tablespoon of butter in a wide, deep sauté pan over medium-low heat. Add the chopped leek and cook for about 6 minutes, stirring occasionally, until it softens but doesn’t brown.

Add the minced garlic and sauté for 30 seconds. Season with salt and pepper, then transfer the mixture to a plate and set aside.

Wipe the pan clean, and heat 2 tablespoons of olive oil.

Step 3: Toast the Rice

Add the rice to the heated olive oil and cook, stirring, until the grains turn slightly translucent.

Step 4: Add Wine and Begin the Stock

Pour in the wine and the cooked leek mixture, stirring until the liquid is fully absorbed, about 1 to 2 minutes.

Begin adding the hot corn stock a ladleful at a time, stirring constantly. Let the rice absorb the liquid before adding more. When you’ve added about half the stock, stir in the corn. Continue this process until the stock is fully incorporated, and the rice is creamy and tender, about 30 to 40 minutes.

Step 5: Finish the Risotto

Once the rice is cooked, remove the pan from heat. Stir in the Parmesan cheese, 2 tablespoons chives, and the remaining tablespoon of butter. Cover and let it sit for 5 minutes.

Uncover the risotto, stir in heavy cream, and adjust seasoning with salt and pepper as needed. If using, stir in the chopped chives. Just before serving, gently fold in the whipped cream for an extra creamy texture. Garnish with additional tablespoon of chives.