Heat a skillet over medium heat. Add butter/oil and leeks. Cook gently for several minutes until tender. Stir in rice and toast gently until fragrant and beginning to turn white, about 5 minutes.

Add vermouth or wine and stir until reduced completely. Stir in stock, 1 cup at a time, letting rice absorb each addition before adding the next. Keep the risotto at a bare bubbling simmer. Taste for seasoning about halfway through then add the raw corn kernels. Continue cooking and adding stock until the rice is cooked but still retains a bit of texture at its core.

Remove the risotto from the heat, and stir in the Parmesan cheese and remaining butter. Add in the fresh herbs then serve in shallow bowls with additional grated cheese.