Sweet Corn Risotto with Herbes de Provence

Name: Sweet Corn Risotto with Herbes de Provence
Ingredients: 5 cups Rich Chicken Stock or store-bought low-sodium stock; 3 tablespoons extra-virgin olive oil; 3 scallions, thinly sliced; 1 1/2 cups Arborio rice (or Carnaroli or Vialone Nano); Kosher salt and freshly ground black pepper; 3/4 cup dry white wine (such as Sauvignon Blanc); 3/4 cup fresh corn (see note, page 53) or frozen, thawed; 1 1/2 tablespoons unsalted butter; 1 cup freshly grated or shredded Parmesan cheese; 1 tablespoon Herbes de Provence (see note)