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1
With a sharp knife remove the kernels from the corn cobs, then run the back of the knife down the cob pressing out the cream and reserving it with the kernels.
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2
Cover the cobs with water and bring to a boil and let simmer for at least 30 minutes.
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3
Keep water warm.
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4
In a large saucepan, heat the olive oil and butter over medium-high heat.
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5
Add the onion, bell pepper, thyme and corn kernels and saute until tender, about 5 minutes.
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6
Add the garlic and saute until fragrant, about 30 seconds.
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7
Add the arborio (without rinsing) and cook, stirring constantly, until it becomes opaque, about 2 to 3 minutes.
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8
Add the wine and cook, stirring constantly, until the rice has completely absorbed all the liquid.
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9
Begin adding your corn stock in 1/2 cup increments, stirring constantly and letting the rice completely absorb the liquid between additions.
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10
After 15 minutes add the shrimp, tomatoes and green onions.
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11
Cook about another 5 minutes, until rice is al dente.
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12
(You should use about 5 cups of corn water.)
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13
Add 1/2 cup of the Parmesan, heavy cream basil and stir well to mix.
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14
Season, to taste, with salt and freshly ground black pepper.
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15
Serve with remaining Parmesan at table.
