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1
Toss shrimp with 1 tablespoon olive oil, sea salt, pepper and 3 basil leaves.
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2
Saute shrimp in a heated pan until it appears pink.
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3
Remove from the pan and place on a platter.
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4
Heat remaining olive oil and butter over medium heat in the same saute pan.
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5
Add onion, and saute until translucent.
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6
Add garlic and red pepper and saute, stirring constantly, for 1 minute more.
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7
Bring broth to a boil in a 3-quart saucepan.
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8
Turn off heat, cover, and keep warm.
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9
Add rice to the onion mixture and cook, stirring constantly, until well coated.
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10
Do not let the rice brown.
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11
Add wine and cook for 30 seconds more.
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12
Add 1 cup chicken broth, and stir constantly until it is mostly absorbed.
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13
Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed.
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14
Stop adding broth when rice appears to be saturated.
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15
You may not need all 6 cups.
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16
Cook, stirring frequently, for 20 to 25 minutes or until rice is tender and creamy but not mushy.
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17
Stir in corn, and cook for 2 to 3 minutes.
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18
Stir in shrimp and any collected juices.
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19
Reduce heat to low, and cook until warm.
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20
Add a little broth if risotto gets too dry.
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21
Remove from heat and stir in 1/4 cup Parmesan and remaining basil.
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22
Season with salt and pepper to your taste.
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23
Top with remaining Parmesan cheese.
