Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Steam corn in the combi oven, on the vegetable steam function, for 10 minutes.
Remove from the oven. Cool.
Carefully cut kernels from the cooled cob by standing it upright, stem end down, on the cutting board. Using a sharp knife, cut downward along the cob to remove the kernels, rotating the cob a quarter turn after each cut. Reserve the cobs.
Combine corn cobs, the 1st portion of onion, garlic, peppercorns parsley and Water into a stockpot or kettle.
Bring to a boil.
Reduce to a simmer. Simmer for 30 minutes.
Gently heat evoo in a heavy bottom pot over medium high heat.
Add the 2nd portion of onion.
Cook over medium heat, stirring occasionally, until onions are fully cooked and translucent, but not caramelized.
Add rice.
Stir with a rubber spatula, coating each grain with oil, and allowing the rice to toast slightly, about 2 minutes.
Deglaze the pan with wine.
Stir gently until wine evaporates.
Reduce heat to medium low.
Add 1/3 of the simmering Corn Broth.
Using a rubber spatula, stir until all grains are evenly coated and covered with the liquid. Cook until all of the Broth is absorbed.
Repeat Steps 16 & 17. Twice.
The Risotto should be just cooked and creamy, with a somewhat fluid viscosity. Add more Water if needed.
Stir in Ground Parmigiano, salt and butter. Taste and adjust seasoning as needed.
Remove from the heat.
Transfer to parchment lined sheet trays. Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.