Corn and shiitake risotto

Husk the corn. Cut the kernels from the cob. Break the cobs in half and add to a 4-quart saucepot with 4 cups water and the dried shiitakes.
Trim the root and the tough green top from the leek. Halve the white and green portions lengthwise, keeping them separate. Cut into roughly 1-inch pieces, rinse and add the green portions to the pot.
Trim the stems from the fresh shiitakes and to the pot with 1 teaspoon salt, bring to a boil, reduce to a simmer, and cook until flavorful, about 15 minutes. While the broth cooks: prep the risotto.

In a 4-quart saucepot, heat 2 tablespoons olive oil over medium heat until hot but not smoking. Add the white part of the leek, season with salt, and cook until tender about 5 minutes. Peel and chop the garlic. Add to the pot and cook until fragrant, about 30 seconds. Stir in the rice and cook until opaque, about 3 minutes. Add 1/3 cup white wine, if using, and cook until completely absorbed, about 2 minutes. Slice the mushroom caps and add to the rice. Strain the warm vegetable stock directly into the pan. (Discard the corn cobs, leek top, and mushrooms stems.) Bring to a boil, reduce to a simmer, cover and cook until most of the liquid has been absorbed and the rice is al dente, about 20 minutes.

• While the risotto cooks:

• Rinse and dry the basil. Cut the leaves into thin strips.
• Zest the lemon.

Stir the corn kernels, basil, lemon zest,and pecorino into the risotto. Ladle into bowls and serve.