Instructions: Working in a shallow bowl, remove corn kernels from cobs, then scrape each cob with a knife to extract juice. Reserve kernels and cobs, separately.

Bring broth, water and cobs to a simmer over medium heat. Continue to simmer mixture while you go to the next steps.

Heat oil in a 3-quart saucepan over medium heat and saute onion for 5 minutes, until soft. Add garlic and saute 30 seconds longer. Add rice and saute, stirring constantly, 1 minute longer. Add wine and simmer, stirring constantly, until all liquid is absorbed.

Add 1 cup of simmering broth and cook rice at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before you add the next, until rice is creamy but al dente, about 18 minutes total. (You will probably use only about 2 1/2 cups of broth. For softer rice, continue stirring and adding more liquid.)

Remove pan from heat and stir in butter and 1/2 cup of cheese. Gently fold in corn kernels and any juice, the tomato and chives, and stir until butter and cheese have melted, then season to taste with salt. Thin risotto with leftover broth, if desired, and serve sprinkled with remaining 1/2 cup cheese. Serve as an entree or as a side dish with grilled chicken.

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