Something told Chef Bob Miller to make an investment of labor at the end of the sweet corn season. His labor results in your pleasure as it provided a sufficient reserve to carry through the winter in Symposium’s sweet corn and asparagus risotto. This amazing foresight pays off beautifully in this creamy dish, with the sweetness and texture of the corn providing longing memories of summer. Wrapped with a crunchy Asiago tuile, you can enjoy this dreamy risotto as an appetizer or main course. Or, you know, both!