Shrimp Risotto

Toss shrimp with 1 tablespoon olive oil, sea salt, pepper and 3 basil leaves. Saute shrimp in a heated pan until it appears pink. Remove from the pan and place on a platter.

Heat remaining olive oil and butter over medium heat in the same saute pan. Add onion, and saute until translucent. Add garlic and red pepper and saute, stirring constantly, for 1 minute more.

Bring broth to a boil in a 3-quart saucepan. Turn off heat, cover, and keep warm.

Add rice to the onion mixture and cook, stirring constantly, until well coated. Do not let the rice brown. Add wine and cook for 30 seconds more.

Add 1 cup chicken broth, and stir constantly until it is mostly absorbed. Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. You may not need all 6 cups. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender and creamy but not mushy.

Stir in corn, and cook for 2 to 3 minutes. Stir in shrimp and any collected juices. Reduce heat to low, and cook until warm. Add a little broth if risotto gets too dry. Remove from heat and stir in 1/4 cup Parmesan and remaining basil. Season with salt and pepper to your taste. Top with remaining Parmesan cheese.