6 cups lower-salt chicken broth; more as needed
3 medium ears fresh corn, shucked and halved crosswise
2 Tbs. extra-virgin olive oil
2 medium cloves garlic, minced
3 packed cups trimmed arugula
Kosher salt and freshly ground black pepper
3 Tbs. unsalted butter
1 medium leek (white and light-green parts only), finely diced (about 3/4 cup)
1/4 lb. hot Italian pork sausage, casings removed and broken into chunks
2 cups arborio or carnaroli rice
1/2 cup dry white wine (like Pinot Grigio)
1/2 cup freshly grated Pecorino Romano; more for serving
2 Tbs. finely chopped fresh flat-leaf parsley (optional)

Description

Grating Some Of The Corn To A Mash And Blending It With The Rice Makes A Creamy Foundation For This Corn-studded Risotto.

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