INGREDIENTS:
3 C chicken stock
3 tbsp. EVOO, divided
1 cup minced white or yellow onion
1 c. arborio rice
1 cup dry white wine, divided
2 ears corn, kernels removed (about 1 – 1 1/4 cup)
2 tbsp butter
1/3 c. parmesan cheese
2 tbsp chopped parsley
2 cloves minced garlic
1 small shallot, minced (about 3 tbsp)
3/4 – 1 tsp crushed red pepper flakes
1 pound medium shrimp
2 tbsp finely chopped basil

Bring chicken stock to a low simmer.  In a large skillet, heat 1 tbsp EVOO over medium-high heat.  Add onion and saute until beginning to soften.  Add rice and cook, stirring constantly, one minute.  Add 1/2 cup white wine and simmer until it’s evaporated, 2 minutes or so.

Reduce heat to medium.  Add about 1/2 cup more stock with 1/4 cup white wine and simmer, stirring occasionally, until absorbed.  Continue adding stock by the 1/2 cup, stirring and letting it absorb each time, until stock is gone, 15 to 20 minutes.

Remove from heat and stir in corn, butter, parmesan and parsley.  Season with salt and pepper and transfer to a bowl.

Add remaining 2 tbsp EVOO to skillet and heat over medium heat.  Add garlic, shallot, and red pepper flakes and cook until fragrant, a minute or so.  (don’t burn the garlic)  Add shrimp and cook until pink, 3 to 4 minutes.  Don’t overcook or the shrimp will be rubbery.   Add remaining 1/4 cup wine and let simmer until evaporated, 2  minutes.  Remove from heat, and season with salt and pepper, stir in 1 tbsp basil.  Add risotto back to skillet, stirring to combine with shrimp.  Garnish with basil and serve.