Pour the vegetable broth into a medium saucepan and warm it over medium heat until steaming. Reduce the heat to low and keep it hot while you prepare the risotto.

Set a large, heavy-bottomed saucepan over medium heat and pour in the olive oil. Warm it for about 2 minutes until it shimmers.

Add the minced shallot and sauté with a wooden spoon for 2 to 3 minutes until it turns translucent and fragrant.

Add the Arborio rice to the pan and stir constantly for 2 minutes until the edges of the grains look translucent and the rice smells nutty.

Pour in the dry white wine and stir until it has mostly evaporated, about 4 minutes.

Raise the heat to medium-high and add two ladles of the warm broth. Cook for 5 minutes, stirring occasionally.

Fold in the corn kernels, dried tarragon, and salt, then stir to combine.

Continue adding one or two ladles of warm broth at a time, stirring often, and let each addition be absorbed before the next. Keep cooking for 15 to 20 minutes, or until the rice is creamy and al dente. Watch the pan closely: risotto prefers small, steady additions rather than one big pour.

Once the rice is cooked, take the pan off the heat and immediately stir in the cold butter and grated Parmesan. Mix briskly until the butter melts and the cheese forms a silky texture.

Spoon one serving, about 3/4 cup, onto a dinner plate. Gently tap the underside of the plate with the heel of your hand so the risotto flows out naturally.

Plate the remaining servings the same way and finish with an extra grating of Parmesan if you like.