This risotto, studded with golden kernels of corn, shows that experimenting can pay off. I had extra fresh corn one night, so I sliced off some kernels and tossed them into the rice. Corn and risotto may seem like a strange pair, but once you taste this, you'll love it. Making risotto is one of the calmest activities you can do in the kitchen. There's something about stirring and ladling in hot broth that is very satisfying. The key to fine, creamy risotto is tasting the rice when it seems close to being done and taking the pot off the heat as soon as the texture is right so that the rice doesn't become mushy. Have the corn, butter, cheese, and herbs beside the stove so you can add them right away. This is the time to use best-quality ingredients: homemade stock, fresh corn, and true Parmigiano-Reggiano cheese. Herbes de Provence is an aromatic blend of herbs found in large grocery stores or gourmet shops.