Increase heat and boil until rice is thick and creamy, stirring occasionally, about 10 minutes.
Add corn purée, remaining 1 cup corn kernels and freshly grated Parmesan cheese. Cook rice three minutes. Thin rice with more chicken stock if necessary.
Season risotto to taste with salt and pepper and serve.
Recipe by Steve Anderson Cooks at https://steveandersoncooks.com/a-great-corn-risotto/