In a large saucepan, heat olive oil over medium heat until shimmering. Add onion and sauté for about 5 minutes until translucent. Stir in garlic and cook for another minute.

Add Arborio rice to the saucepan, stirring continuously for about 2 minutes until lightly toasted.

Pour in dry white wine and stir. Let the wine absorb completely, which should take about 2-3 minutes.

Gradually add warm vegetable broth, one ladleful at a time, stirring constantly for 18-20 minutes.

When half of the broth is absorbed, stir in sweet corn kernels and continue adding remaining broth.

Once the rice is creamy and al dente, remove from heat. Stir in grated Parmesan cheese and unsalted butter until melted.

Season with salt and black pepper as desired.

Serve immediately, garnished with chopped parsley and extra Parmesan cheese.