Creamy Corn-Mushroom risotto Recipe

Ingredients

• 4 1/2 cups water
• 2 cups fresh corn kernels (from 5 ears), divided
• 2 tablespoons olive oil
• 1 1/2 cups chopped fresh mushrooms
• 1 cup chopped yellow onion
• 1 cup uncooked Arborio rice
• 3 garlic cloves, minced
• 4 teaspoons fresh thyme leaves, divided
• 1/2 cup dry white wine
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided
• 1 1/2 tablespoons unsalted butter
• 5/8 teaspoon kosher salt
• 2 tablespoons toasted pine nuts