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To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then break up the cobs by hand. Next, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl.
Put the spent cobs in a pan with 750ml water, bring to a boil, then turn down to a simmer, cover and leave to cook on a low heat.
Melt the butter in a second large pan on a medium-low heat.
Add the onion and garlic, cook gently, stirring, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes.
Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.
Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen, if need be.
Season to taste, and serve topped with extra butter and a sprinkling of the reserved grated parmesan.