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1
Heat the broth in a pot or saucepan large enough to fit the corn over medium-low heat to just below a simmer.
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2
Simmer the corn in the broth for 4 minutes and transfer to a plate; reserve the broth and keep it hot.
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3
Using a chefs knife, slice the corn kernels off the cob into a large bowl (you should have about 1-1/4 cups).
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4
In a heavy-based deep skillet or wide saucepan, melt the butter (or heat the oil) over medium heat.
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5
Add the shallot or onion and cook, stirring occasionally, until its translucent, about 2 minutes.
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6
Add the rice and stir until the grains are well coated with butter or oil.
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7
Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.
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8
Ladle in about 1-1/2 cups of the hot broth, and cook, stirring occasionally, until absorbed, 3 to 5 minutes.
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9
Continue adding broth in 1/2-cup increments, stirring and simmering until its absorbed each time, at intervals of about 3 to 5 minutes.
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10
While the rice is simmering, combine the tomatoes, extra-virgin olive oil, and 2 Tbs.
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11
of the basil in a small bowl.
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12
Season with salt and pepper and set aside.
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13
When the rice is just barely tender, after about 16 minutes, stir in the corn.
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14
Continue adding more stock and stirring until the rice is creamy but still firm to the tooth, 20 to 25 minutes total.
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15
Remove from the heat, fold in the Parmigiano and then the tomato-basil mixture.
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16
Top each serving with the remaining basil and serve immediately.
