Roasted Corn Risotto with Grilled Shrimp

1 t minced garlic
¼ C onion, minced
2 T olive oil
½ C dry white wine
4 C chicken stock
1 C dryArborio rice
2 ears sweet corn
½ t salt
¼ t freshly ground black pepper
1 slice bacon, diced
10-12 large shrimp, peeled
1 green onion, diced

Roast the corn on the cob under a low broiler or grill.  Cool and remove kernels from cob.  

Warm the stock to a low simmer. Heat a larger saucepan over medium heat. When the pan is hot add the oil. Saute the onion until soft and translucent, about 5 minutes.  Add the garlic and saute another minute.  Add the rice and stir for a minute or two until it becomes lightly toasted.  Add wine and stir and scrape the bottom and sides of pan removing any small bits of flavor. Cook until almost all the wine is absorbed.  Add salt and pepper to rice.

Add stock ½ cup at a time, stirring constantly. Add another ½ cup when almost all is absorbed. Continue this method until all the stock is used. This process will take about 35 minutes.  The risotto should be creamy and tender. Test to ensure it's cooked through. If not, continue the process, adding ½ cup water until tender. 

Add corn when risotto is cooked and allow corn to heat 4 to 5 minutes or until heated through.

Cook bacon in a skillet on medium heat until crisp. Remove and drain.  Add shrimp and cook in bacon grease on medium high heat for 2 minutes, turn and cook another 1 to 2 minutes or until cooked through.  

To serve, add risotto to plate.  Top with shrimp and garnish with bacon and green onions.
Serve immediately.