Bring the stock to a boil in a 2 quart pot, then reduce to medium low to maintain a simmer. Break the corn cobs in half and add them to the stock.

Heat the butter/oil in a large skillet over medium heat until shimmering. Add the shallots and stir until softened and transparent, 2 to 3 minutes. Add the arborio rice and stir until well coated with the butter mixture. Add the wine and saffron threads and continue cooking until most of the wine has evaporated.

Begin adding stock, 1/2 cup at a time, to the skillet, and stir into the rice until each addition is incorporated. When 3/4ths of the stock has been added to the skillet, pour in the corn kernels, then continuing adding the stock as before.

When the rice is puffy and tender, and the risotto is creamy but still slightly loose, - somewhere around the 20 to 22 minute mark - stir in the cheese. (You might not use all of the stock.) Season with pepper, if desired, and serve.