Begin by cutting the kernels off the corn cobs and then chopping the cobs in half. Dice the sweet onion finely. Gather all your ingredients.

In a medium pot, combine the chopped corn cobs with vegetable broth and bring to a gentle simmer for 15 minutes.

In a large skillet, melt 2 tablespoons of salted butter over medium-high heat. Add the diced sweet onion and sauté for 3-4 minutes until glossy.

Add 1 cup of Arborio rice to the skillet, stirring for 1-2 minutes to lightly toast the rice.

Stir in the sweet corn kernels and cook for an additional minute, mixing well.

Pour in 1/2 cup of white wine and stir vigorously to combine; allow to cook down for about 1-2 minutes.

Begin adding the simmering broth to the rice mixture, one ladle at a time, stirring constantly for about 20 minutes.

Once the rice is al dente, stir in 2 tablespoons of butter and 1/2 cup of shredded Parmesan cheese until combined.