In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Stir in 2 minced cloves of garlic and cook for an additional minute. Add 1 cup of Arborio rice, stirring continuously for about 2 minutes.

Pour in ½ cup of dry white wine, stirring until fully absorbed, about 2-3 minutes.

Begin adding 4 cups of warm vegetable broth, one ladle at a time, stirring constantly. Allow each addition to absorb before adding the next, which will take around 18-20 minutes.

When halfway through adding the broth, stir in 1 cup of sweet corn. Continue to cook until the rice is creamy and al dente, about 5 more minutes.

Once cooked to your liking, remove from heat and stir in ½ cup of grated Parmesan cheese and 2 tablespoons of butter until melted.

Taste and season with salt and pepper. Serve immediately in shallow bowls, garnished with fresh parsley and an extra sprinkle of Parmesan.