Before you get started, prep your ingredients. Mince the onions, garlic, scallions and basil. Blanch the corn kernels in boiling water for 2 minutes, then shock in ice water and drain. Finally, warm the chicken stock (you can use vegetable stock if you like) gently on the stove.
In a heavy skillet, heat the butter over medium heat, adding the onions with a light sprinkling of salt and pepper. Saute until the onions are soft and clear, about 3 minutes.
Blend in the garlic and the rice, and cook for 3 more minutes, stirring often.
Raise the heat to medium high. Stir in the wine, and cook until the liquid is absorbed.
Begin adding the broth, 1 cup at a time, simmering and stirring each addition until the liquid is absorbed by the rice before adding the next cup. After cooking in about 2 cups, add the broth in 1/2 c. increments, and begin tasting the risotto. You will know it is ready when the rice is close to tender, with a little more firmness to the bite than you would like, and it should be nearly soupy.
1. Never cover the pot.
2. The broth needs to be warm when you add it.
3. The total cooking time once you start adding broth should be about 15 minutes, and the total amount of broth you use will be between 3 1/2 and 4 cups.
After resting, fold in the corn, scallions, basil and Parmesan cheese. All to sit for another minute or two, then serve, garnished with a few additional scallions and a grating of Parmesan cheese.