Asiago and Corn Risotto

2 (15-ounce) cans vegetable or chicken stock
1 cup (8 ounces) carrot juice
2 tablespoons olive oil
1 onion, coarsely chopped
1 tablespoon chopped garlic
1 cup Arborio or short-grained rice
1 (16-ounce) package frozen corn, thawed, drained
¼ cup chopped fresh Italian parsley
2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried thyme or rosemary
½ cup (about 2 ounces) grated Parmesan cheese
½ cup (about 2 ounces) grated Romano cheese
½ teaspoon pepper
1 teaspoon chopped chives
1 cup (4 ounces) shaved Asiago cheese

This recipe is especially good for corn that may not be all that it ought to be, flavorwise. A slight sweet crunch plays well in the risotto.

In a 2-quart saucepan, heat the stock and carrot juice until simmering. In a Dutch oven, heat the olive oil; add the onion, garlic, and rice. Cook over medium heat, adding 1 cup of the simmering stock mixture. Stir the rice constantly; gradually add the remaining stock mixture. Cook for 25 to 30 minutes, allowing the liquid to be absorbed. Add the corn, parsley, and herbs; stir in the Parmesan and Romano cheeses. Before serving, sprinkle with pepper and chives; top with the shavings of Asiago cheese.