Coddled Shrimp With Corn And Asparagus Risotto

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Ingredients

2 tablespoons unsalted butter

2 cups corn kernels (from 4 to 5 ears of corn)

1 cup chicken stock or canned low-sodium broth

1/4 cup long-grain rice

1 teaspoon chopped summer savory or thyme

Salt and freshly ground pepper

1/2 pound medium asparagus, sliced into thin rounds

6 tablespoons heavy cream

1/4 teaspoon Old Bay spice (optional)

1 pound medium shrimp, shelled and deveined

1/4 cup minced chives plus long snipped chives, for garnish

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