Sweet Corn Risotto With Herbes De Provence

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5 cups Rich Chicken Stock or store-bought low-sodium stock

3 tablespoons extra-virgin olive oil

3 scallions, thinly sliced

1 1/2 cups Arborio rice (or Carnaroli or Vialone Nano)

Kosher salt and freshly ground black pepper

3/4 cup dry white wine (such as Sauvignon Blanc)

3/4 cup fresh corn (see note, page 53) or frozen, thawed

1 1/2 tablespoons unsalted butter

1 cup freshly grated or shredded Parmesan cheese

1 tablespoon Herbes de Provence (see note)

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