In a medium saucepan, combine vegetable stock with corn cobs and a bay leaf. Bring to a gentle simmer for about 20 minutes, then remove cobs and bay leaf, keeping stock warm on low heat.

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add finely chopped sweet onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for another minute.

Add 1.25 cups of arborio rice to the pot, stirring well to coat the grains. Toast for about 2-3 minutes until slightly translucent.

Pour in ½ cup of dry white wine, scraping browned bits from the bottom. Cook until the wine has mostly evaporated, about 2-3 minutes, then stir in corn kernels and diced orange bell pepper.

Add a ladleful of warm corn stock and allow rice to absorb the liquid while continuously stirring for 15-20 minutes until al dente.

In a separate skillet, heat 4 ounces of diced pancetta over medium heat, cooking for 5-7 minutes until crispy. Mix in garlic and remaining corn kernels.

Once rice is creamy and tender, remove from heat and stir in remaining butter and 1 cup of grated Parmesan until melted.

Spoon risotto into warm bowls and top with crispy pancetta. Add extra Parmesan and fresh herbs if desired.