In a large pot, simmer vegetable stock with spent corn cobs, a bay leaf, and parmesan rind until flavors meld, about 20-30 minutes.

In another pot, melt 4.5 tablespoons of unsalted butter over medium heat. Sauté diced onion until translucent, then stir in minced garlic for 1-2 minutes.

Add 1.25 cups of arborio rice to the aromatic mixture. Stir continuously for 2-3 minutes.

Pour in ½ cup of dry white wine, stirring until absorbed. Gradually add warm corn stock ladle by ladle until rice is creamy and al dente, about 20-25 minutes.

In a skillet, cook 4 ounces of pancetta over medium heat until crispy. Add remaining corn kernels and a pinch of garlic, sautéing for 2-3 minutes.

Stir in remaining butter and 1 cup of grated parmesan cheese into the risotto. Adjust seasoning with kosher salt and ground black pepper.

Plate risotto, top with the crispy pancetta and corn mixture. Optionally, drizzle with olive oil before serving.