Pancetta & Rhum Chipotle Corn Risotto – Les sauces Firebarns

Ingredients

• 4 cups chicken broth
• 2 corn cobs (kernels removed and reserved)
• 1 1/2 cups arborio rice
• 2 French shallots, finely chopped
• 2 tbsp. olive oil
• ½ cup dry white wine (optional, can be substituted with broth)
• The kernels of 2 corn cobs
• 350 g pancetta cut into small cubes
• ¾ cup freshly grated Parmesan cheese
• 2 tbsp. Rhum Chipotle Hot Sauce
• Freshly ground black pepper
• Butter (1 to 2 tbsp, for finishing)
• Chopped green onions for serving