sweet corn risotto with chicken and tomatoes

Ingredients: 2 cans (14 ounces each)low-sodium chicken broth 5 tablespoons extra-virgin olive oil 1 smallonion, finely chopped 1/2 teaspoon kosher salt 1-1/2 cups Arborio rice 1/3 cup dry white wine 2 tablespoons red wine vinegar 1/4 teaspoon freshly ground pepper 1 container (12 ounces)grape tomatoes, cut in half 1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves for garnish 2 cups fresh corn kernels (cut from 2 to 3 ears) 1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving 1 (about 2 pounds)rotisserie chicken, skin discarded, meat removed from bones and shredded Method: 1. Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a 6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is pushed to the side with a spoon, about 10 minutes. 2. Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt, the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside. 3. Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12 minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and 1/2 cup water; cook until heated through, about 1 minute. 4. Remove from heat, stir in cheese and salt to taste. Divide risotto among 4 shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with additional cheese on the side