Remove dark green tops from leeks and rinse off any dirt. Slice into 1/2-inch thick rounds, trying to keep the rounds intact.
Slice corn off the cob. Mince garlic and slice basil.
¼ cup fresh basil leaves
In a large frying pan, heat 2 tablespoons olive oil on medium. Place the sliced leek rounds in the oil, cooking for 3-4 minutes per side, until golden brown and fragrant. Set aside.
1 large leek, 4 tablespoons olive oil
Heat 2 tablespoons olive oil in a large pot over medium heat. Add garlic and cook for 1-2 minutes until it's fragrant.
2 cloves garlic
Add the rice and cook for 1 minute, stirring often until the edges look clear.
1 cup arborio rice
Immediately add the white wine and stir to lift any rice grains stuck in the pot. Cook for 1-2 minutes to boil off the alcohol.
¾ cup dry white wine
Add 1 ¾ cup broth, corn kernels, half the cooked leeks, salt, and pepper. Reduce heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly.
2 ¼ cups vegetable broth, 1 ½ cups fresh corn, ½ teaspoon salt, ½ teaspoon ground pepper
Reduce heat to low. Add the remaining broth, basil, and leftover leeks. Cook for 2-3 more minutes, stirring frequently.
Garnish with pepper. Serve immediately and enjoy.
Fresh ground pepper