Instructions

for the risotto

Adjust oven rack 6 inches from broiler element and heat broiler. Toss 1 cup corn kernels with 2 teaspoons extra-virgin olive oil and spread into even layer on rimmed baking sheet. Broil until golden and lightly charred, 6 to 8 minutes, stirring halfway through broiling. Set aside.
Process remaining 3 cups corn kernels and ¾ cup half-and-half in blender until smooth, about 30 seconds; set aside.
Melt 2 tablespoons unsalted butter in large Dutch oven over medium heat. Add 1 minced shallot, 1 minced garlic clove, and ½ teaspoon pepper and cook until softened and fragrant, about 2 minutes. Add 1½ cups arborio rice and cook, stirring frequently, until grains are translucent around edges, 2 to 3 minutes.
Stir in 2½ cups water, 2 cups chicken broth, and 2 teaspoons kosher salt and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring twice, until rice is just al dente and liquid is mostly absorbed, 16 to 19 minutes.

for the chutney

Meanwhile, process 1 cup cilantro leaves, ½ cup mint leaves, 1 stemmed and seeded jalapeño, 2 teaspoons chopped peeled ginger, 1 garlic clove, ¼ cup lemon juice, 2 tablespoons water, and ½ teaspoon ground cumin in blender until smooth, about 30 seconds. Season with salt, and pepper to taste; set aside.
Stir blended corn into risotto and cook, stirring constantly, until risotto is creamy and thickened but still fluid, about 3 minutes. Off heat, stir in ½ cup grated Parmesan and remaining 1 teaspoon salt. Cover and let stand for 5 minutes.
Spoon risotto into individual bowls. Top each with roasted corn, cilantro-mint chutney, and extra Parmesan. Serve, passing remaining chutney separately.