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1
Preheat the oven to 400F.
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2
Line a small roasting pan or baking sheet with aluminum foil.
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3
Put the cherry tomatoes on the prepared pan and toss with 1 tablespoon of the oil and salt and pepper to taste.
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4
Roast for about 30 minutes, until the tomatoes collapse and brown slightly.
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5
Meanwhile, in a small saucepan, bring the corn broth to a simmer over medium heat, turn down the heat to low, and cover.
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6
Heat the remaining 1 tablespoon of oil in a small heavy saucepan over medium heat.
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7
When it shimmers, add the shallot and garlic and cook, stirring occasionally, until the vegetables are slightly soft, 3 to 4 minutes.
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8
Toss in the corn kernels and rice and cook, stirring quickly, until the rice grains are well coated, 1 to 2 minutes.
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9
Pour in the wine and cook the rice, stirring frequently, until the liquid is almost gone, 5 minutes.
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10
Pour in 1/4 cup of the hot corn broth and repeat, cooking and stirring, being sure to scrape the bottom of the pan when you stir so the rice doesnt stick.
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11
When the liquid is almost gone, add another 1/4 cup of corn stock and continue cooking and stirring.
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12
Repeat until the rice has been cooking for about 20 minutes total.
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13
Taste to see if it is tender but al dente (still slightly firm to the bite inside the rice).
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14
Stir in the cherry tomatoes.
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15
Cook for another few minutes until the rice is tender but not mushy, adding a little more liquid to keep it very moist but not runny.
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16
When the rice is done to your liking, add the butter and cheese.
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17
Stir to combine, taste, and add more salt if necessary.
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18
Transfer to a shallow bowl, top with the basil, and eat.
