In a medium pot, combine vegetable stock, two spent corn cobs, a bay leaf, and a parmesan rind if using. Bring to a simmer, then reduce heat to low to keep warm.

In a heavy-bottomed pot, melt 3 tablespoons of unsalted butter over medium heat. Add diced sweet onion and a pinch of kosher salt, sauté for 5 minutes until translucent. Add 2 cloves of minced garlic, stirring for another minute.

Add 1.25 cups of arborio rice, stirring to coat each grain with the mixture. Toast for 2-3 minutes until slightly transparent.

Pour in ½ cup of dry white wine, stirring until evaporated. Add kernels from 2 ears of corn and diced orange bell pepper. Gradually ladle in warm corn stock, stirring often for 20-25 minutes until rice is al dente and creamy.

In a skillet, melt the remaining 1.5 tablespoons of butter over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Stir in remaining corn kernels and another minced clove of garlic, cooking for an additional 3-4 minutes.

Stir in the remaining butter and 1 cup of grated parmesan into the risotto. Mix until combined, then adjust seasoning with kosher salt and freshly ground black pepper.

Plate the risotto topped with the crispy pancetta and corn mixture. Optional: sprinkle additional parmesan and enjoy!