In a large pot, combine vegetable broth, corn cobs, and a dried bay leaf. Bring it to a gentle simmer over medium heat for at least 10 minutes.

In a heavy-bottomed pot, melt 3 tablespoons of unsalted butter over medium heat. Add a finely chopped sweet onion and 2 minced garlic cloves. Cook for about 5 minutes until the onion is translucent.

Add 1.25 cups of arborio rice to the pot. Toast the rice for 2-3 minutes, stirring continuously until the grains become slightly golden.

Pour in 0.5 cup of dry white wine, stirring gently to deglaze the pot. Mix in the fresh corn kernels and diced orange bell pepper. Begin adding the simmering corn stock, one ladle at a time, stirring until absorbed.

In a separate skillet, melt the remaining 1.5 tablespoons of butter. Add 4 ounces of diced pancetta and cook until crispy, about 6-8 minutes. Stir in leftover corn and a minced clove of garlic, cooking until tender.

Check the risotto’s texture. Stir in the remaining butter and 1 cup of grated Parmesan cheese, mixing well until fully melted. Adjust seasoning with kosher salt and ground black pepper.

To serve, plate the risotto and top each dish with the crispy pancetta and corn mixture. Garnish with fresh herbs and a sprinkle of Parmesan.