Put half the sweetcorn in a blender with 250ml of the stock. Process until smooth and set aside.

Heat the olive oil in a large saucepan. Add the chopped bacon and fry over a medium high heat until crisp and well browned (about 7 to 8 minutes).   Used a slotted spoon to set aside on a plate.

Add the onion to the fat remaining in the pan and cover over a low heat for 5 minutes until softened. Add the garlic and thyme and cook, stirring, for a further 1 minute.   Stir in the rice, coating the grains, and toast for another 1 minute on a high heat.   Add the wine here (if using - see Tips).

Turn the heat down to medium and add the remaining hot stock, a ladleful at a time, stirring frequently. Let the stock be completely absorbed by the rice before adding another ladleful.   Once you have used up the chicken stock, continue in the same way with the sweetcorn stock.   Stir in the whole sweetcorn kernels with the last ladleful.   After 20 to 25 minutes the rice should be tender, and the risotto should be a lovely creamy consistency.   Stir through roughly half the chopped bacon and half the cheese.

Season with freshly ground black pepper and serve in bowls garnished with the remaining bacon and grated parmesan cheese.