1 ear corn, husked
5 cups chicken broth or stock
3 tablespoons olive oil
1 shallot, sliced
2 cloves garlic, chopped
1 1/2 cups Arborio rice
5 sprigs thyme
3 sprigs rosemary
1 small dried red chile
1/2 cup dry white wine
One 14-ounce can creamed corn
1/2 cup frozen edamame, thawed
3/4 cup heavy cream
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons turmeric
2 teaspoons paprika
2 large chicken breasts (about 1 pound total), butterflied
2 tablespoons olive oil
1/4 cup freshly grated Parmesan
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