Grilled Summer Corn Risotto

3 Tbsp. extra virgin olive oil, divided

3 ears fresh corn, husks removed

1/2 large sweet onion, diced

4 cloves garlic, minced

1 1/2 cups arborio rice (or short-grain rice)

1/2 cup white wine

4 cups low-sodium vegetable broth

1 cup water

1 1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 cup finely shredded parmesan cheese

1. Start by grilling the corn. Heat an outdoor grill (or indoor grill pan) to high heat. Brush the husked corn with 1 Tbsp. olive oil. Grill over high heat 12-15 minutes, turning frequently, until the corn begins to develop grill marks on all sides. Remove from heat, and let cool until comfortable to handle. Remove the kernels from the corn cobs by running a sharp knife down the cob, which is standing upright in a large bowl to catch the kernels. After kernels are removed, set them aside.
2. Place the stripped corn cobs into a large pot with the vegetable broth and water. Bring to a simmer, and reduce heat to low while you start the risotto. Steeping the cobs in the broth and water will infuse extra corn flavor into your risotto.
3. In a large, heavy-bottom pot such as a Dutch oven, heat the remaining 2 Tbsp. olive oil over medium heat.
4. Add onions to large pot with olive oil, and saute until beginning to soften, about 5-7 minutes.
5. Add minced garlic and saute until fragrant, about 60 seconds.
6. Add rice to the sautéed onions and garlic, and stir to coat rice evenly in the oil. Toast the rice, stirring frequently, about 2-3 minutes.
7. Add white wine to rice mixture, stirring to release bits from the bottom of the pot. (See note.) Stir until absorbed.
8. Begin adding your heated vegetable broth mixture, 1 cup at a time, to the rice mixture. After each addition, stir frequently to avoid sticking to the pot, and to develop the starches that will make the risotto creamy. The rice mixture should be at a gentle simmer at this point. Once broth is mostly absorbed, add another cup, and continue stirring - repeat about every 4-5 minutes, until broth is gone and rice is cooked through.
9. At 20 minutes, begin testing the rice for doneness. The grains should be tender all the way through, with no firm bite at the center. Add the reserved corn kernels to the risotto mixture to heat through.
10. At 20-25 minutes, the rice should be fully cooked. Turn heat to low, season with the salt and pepper, add the parmesan cheese, and stir until cheese is melted. Remove from heat.
11. Serve risotto immediately, as this is when it is at its creamiest. Serve with additional grilled summer vegetables (such as zucchini and tomatoes) and garnish with a spoonful of basil pesto.

Note:

• You can substitute 1/2 cup additional broth or water for the white wine. If you omit the wine, add 1 Tbsp. lemon juice with the broth or water, for acidity.