In a medium saucepan, bring 4 cups of vegetable stock to a gentle simmer over medium heat. Add the corn cobs, bay leaf, and an optional parmesan rind if desired. Allow this mixture to simmer for about 20 minutes.

In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add finely chopped sweet onion and minced garlic, cooking for about 5 minutes until softened and translucent.

Add 1¼ cups of Arborio rice to the pot, stirring constantly for about 2-3 minutes.

Pour in ½ cup of dry white wine, scraping the bottom of the pot. Cook until the wine has mostly evaporated, around 2 minutes. Stir in 1 cup of corn kernels and diced orange bell pepper.

Begin adding the warm corn stock, one cup at a time, stirring continuously until it’s absorbed. Repeat this process for about 20-25 minutes until the rice is creamy and al dente.

In a separate skillet, cook 4 ounces of diced pancetta over medium heat until golden and crispy, about 5-7 minutes. Add the remaining corn kernels and minced garlic, sautéing for an additional 2-3 minutes.

Once the rice has reached that creamy consistency, stir in the remaining 2½ tablespoons of butter and 1 cup of grated Parmesan cheese. Season generously with kosher salt and ground black pepper to taste.

Spoon the Sweet Corn Risotto into warm bowls and top with the crispy pancetta mixture. Sprinkle with fresh herbs and additional Parmesan cheese if desired.