In a large pot, combine vegetable stock, the cobs from the sweet corn, a bay leaf, and a parmesan rind. Bring to a gentle simmer.

In a separate pot, melt 3 tablespoons of butter over medium heat. Add the diced sweet onion and sauté for about 5 minutes.

Stir in 2 cloves of minced garlic and sauté for another 1-2 minutes.

Add 1.25 cups of arborio rice to the pot with the aromatic mixture. Stir continuously for 2-3 minutes.

Pour in ½ cup of dry white wine and stir until it evaporates.

Stir in fresh sweet corn kernels and diced orange bell pepper, then gradually add simmering corn stock.

In a skillet, melt remaining 1.5 tablespoons of butter over medium heat. Add diced pancetta and cook until crispy.

Once risotto is creamy and al dente, stir in remaining butter and 1 cup of grated parmesan cheese.

Spoon risotto into warm bowls, topping each with crispy pancetta and corn mixture. Serve hot.