4. Continue pouring 1/2 cup of chicken stock at a time while stirring until risotto is fully cooked.
5. Add pecorino and stir.
6. Slice corn off of the husks and add to the pot, stirring to incorporate ingredients.
7. Add cooked pancetta, taste test (careful it is extremely hot) and season with salt and pepper to taste. Risotto typically requires a lot of salt! I usually add 1-2 tablespoons! Stir to incorporate and serve.