Begin by cutting the kernels off fresh sweet corn cobs; reserve the cobs for simmering in broth.

In a medium pot, add chicken stock and the reserved corn cobs. Bring to a gentle simmer, infusing for about 15 minutes.

Preheat the oven to 400°F (200°C). Bake prosciutto on a baking sheet for 15 minutes until crispy.

In a large skillet, heat a tablespoon of butter and sauté half of the sweet corn kernels for about 5 minutes.

Blend the reserved sautéed corn with one cup of warm chicken stock until smooth.

Melt two tablespoons of butter in a deep pan. Add minced shallots and garlic, cooking for 3-4 minutes.

Toast Arborio rice in the pan for 2-3 minutes until translucent.

Deglaze with ½ cup of white wine, cooking down for 2-3 minutes.

Gradually add warm chicken stock, one ladle at a time, stirring until absorbed, for 18-20 minutes.

Stir in the blended corn mixture and remaining sautéed corn, then mix in grated Parmesan cheese.

Serve with tops of crispy prosciutto and garnishes of chives or basil.