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Place the corn on the grill and cook for 10 to 12 minutes, turning a quarter turn every 3 minutes, until slightly charred. Let cool, then cut the kernels from the cob. Place the kernels in a bowl and set aside.
Heat the chicken broth to a simmer in a medium pot over medium-high heat. Adjust the heat to keep the broth simmering away while you make the risotto.
Heat the olive oil in a large, deep skillet over medium-low heat. Add the shallot and garlic and saute for 1 minute. Add the rice and toast in the pan for about 2 minutes. Add the thyme, rosemary and chile and cook another 30 seconds. Start adding the hot broth, a ladleful at a time, stirring constantly as it is absorbed into the rice. Once the first ladle is absorbed, continue adding stock by the ladleful until all the stock has been used. This should take about 15 to 20 minutes. When done the risotto should be creamy and the rice tender.
Once all the stock has been incorporated, season with salt and stir in the wine. Next add the creamed corn, edamame, heavy cream and the reserved corn kernels. Taste and check for seasoning. Remove rosemary and thyme stems.
For the chicken: Preheat a grill or grill pan over medium-high heat.
Brush the grill with the olive oil. Grill the chicken until nicely browned and grill-marked, about 4 minutes per side. Remove to a plate and let rest for 5 minutes before slicing into strips.
To plate: Spoon risotto onto four plates. Sprinkle with Parmesan and top with slices of chicken. Serve immediately.