Corn Risotto with Sage and Bacon

Corn Risotto:

6 cups chicken stock
3 tablespoons olive oil
1 medium onion, finely diced
1 1/2 cup arborio rice
1/2 cups dry white wine
2 ears of corn freshly cut from cob (in desperation during the winter months you could use frozen corn but it is better to wait until summer).
2 tablespoons butter
3 tablespoons sage  (preferably fresh)  chopped
salt and pepper, to taste
4 strips of bacon diced
Parmesan or Romano cheese, freshly grated.

1. Bring stock to a low boil in a pan and keep simmering while preparing the risotto.
2. In another pan  heat  olive oil over medium heat then add diced onions. Keep stirring until  cooked (about 10 minutes)
3. Add rice and stir until color becomes translucent. Add  white wine and stir.  
4. Add chicken stock a little bit at a time until it is completely absorbed.
5. Finally incorporate the fresh uncooked corn and sage into the mixture. 
6. The corn will quickly cook inside the rice after a few minutes.  Finally you may add some butter and season with a pinch of  salt and pepper.
7. Add the diced bacon bits.
8. At the end fold in a good cup of freshly shredded Parmesan or Romano cheese