In a saucepan over medium-low heat, bring the chicken broth to a simmer.
Heat 1 tbsp. of olive oil and butter over medium heat in a large skillet or dutch oven. Once the butter is fully melted, add in the onion and cook while stirring frequently until translucent and tender.
Add in the garlic, stir constantly for 1 minute. Make sure to not let the garlic brown.
Add in the rice, stir constantly until completely coated with the olive oil and butter, about 2 minutes. Once coated, if the pan seems dry, add in a splash of olive oil.
Stir in the wine, cook until evaporated.
Add in 1/2 cup of broth, stir constantly until fully absorbed. Continue cooking until the rice begins to sizzle, then add another 1/2 cup of broth.
Repeat the previous step until the rice is creamy, about 20 minutes.
Stir in basil, corn and tomatoes. Cook until warmed through, about 3 minutes. Stir in 1/2 of the parmesan, add salt and pepper to taste.
Transfer to a serving dish and top with the remaining parmesan. Garnish with extra basil if desired.
