Sweet Corn-Tomato Risotto

Sweet Corn-Tomato Risotto:
• 5 cups chicken stock or canned, low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons unsalted butter , divided
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 1/4 cups fresh corn kernels, from about 2 ears of corn
• 1 cup Arborio rice
• 1 cup peeled, seeded, and chopped tomatoes
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley leaves
• 1/2 cup grated Parmesan
Combine the stock, salt, and pepper in a small saucepan and bring to a low simmer over medium heat. Reduce the heat to low and keep warm.
Heat the olive oil in a medium pot over medium-high heat. Add 1 tablespoon butter and when foamy, add the shallots and garlic, and cook, stirring, for 2 minutes. Add the corn and rice and cook, stirring, for 3 minutes. Add 1/2 cup of the stock and cook, stirring constantly, until it has been absorbed. Add all of the remaining stock to the risotto, 1/2 cup at a time, and cook, stirring constantly, until the previous amount has been absorbed before adding more. (This should take 15 to 18 minutes.) Add the tomatoes, chives, and parsley and cook, stirring, for 1 minute.
Remove from the heat. Add the cheese and 2 tablespoons butter and stir well. Adjust seasoning, to taste, and serve immediately.
Yield: about 6 1/2 cups