Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Repeat until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
Remove from the heat. Stir in the Parmesan, corn, the remaining tablespoon of butter and season with salt and pepper, to taste.
Notes
Recipe adapted from Giada De Laurentiis' 'Everyday Italian' cookbook.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/02/12/settled-in-sweet-corn-risotto/