Cook the corn cobs in salted water until al dente. Take them out and put them in a bowl. Squeeze the garlic cloves on top and marinate everything with balsamic vinegar, a pinch of sugar and some olive oil. Sauté the pea pods in a little olive oil. Add the sesame seeds and add the corn along with the marinade. Season with salt and coriander. Mix in the cooked risotto rice and fold in the whipped cream just before serving. Serve in deep plates and sprinkle with Parmesan cheese.
Preparation Tip:
PREPARATION Cook the risotto rice until al dente.
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