Preheat oven to 425 degrees. Place chicken stock in large saucepan and place over medium-low heat. Keep it warm until ready to use.

Prep corn by shucking skins and slicing kernels off the corn. Place kernels to the side until the end of the recipe.

Add olive oil to a large saute pan and place over medium-high heat. Add onion and garlic. Cook until they soften, about 3 minutes. Add rice, thyme, and bay leaf and stir for 1 minute. Add white wine and stir until wine had evaporated, about 1-2 minutes. Season with a little salt and pepper.

Add two ladles of warm chicken stock to rice and stir until rice has absorbed the stock. Repeat with two more ladles of stock. Continue process until 3/4 of the stock has been absorbed by the rice. Add corn to rice and stir together. Continue adding stock two ladles at a time until all the stock has been absorbed by the risotto. Remove risotto from heat. Add cheese and butter and stir together until they've melted into the risotto. Give the risotto a taste and season, if needed.

Place shrimp on baking sheet and cook according to package directions. I put mine in preheated oven for 5 minutes. Remove from oven and flip shrimp and continue cooking for another 6 minutes.

Split risotto among 4 serving plates and top with 3 shrimp each. Serve immediately with some fresh chopped parsley.