Heat vegetable broth in a small pot and keep on low heat.
In a large, shallow pan on medium heat, heat olive oil until glistening. Add shallots and a pinch of salt and cook, stirring constantly, until tender and translucent, about 3-5 minutes.
Next add garlic to the pan and cook for another 2 minutes or so, stirring constantly and then add the dry rice. Cook for another 3 minutes, tossing to coat the rice evenly.
Add white wine to deglaze, stirring until most of the moisture has cooked off. Lower the heat to low.
Grab your cobs and use the back of a knife to scrape off any remaining juices and flesh of the corn, into the pan.
Now we'll start to add the vegetable broth, about 1/4 to 1/2 cup at a time, stirring to incorporate until most of the liquid has been absorbed by the rice. Continue until all of the broth has been added.
Toss the corn kernels into the risotto and stir to combine. Season to taste with salt and pepper.