Fresh Corn and Tomato Risotto

I am sort of in love with risotto these days.  It's not the quickest meal and it takes lots of time and love to get it nice and creamy but I am okay with it because the end result is deliciousness.  This recipe is adapted from Tablespoon.

2 1/2 cups chicken broth
2 cups whole milk
1 white onion (finely chopped)
2 tbsp butter
1 clove of garlic (minced)
3/4 cup arborio rice
1 1/2 cups fresh corn
1 large tomato (seeded and diced)
1/2 cup grated Parmesan cheese
1/2 cup fresh basil (sliced thinly)
pepper to taste

In a pot combine the chicken broth and milk. Bring to a simmer then turn down to low.

Melt the butter in a skillet over medium heat.  Add onion and saute for a minute.  Add in garlic and saute for 30 more seconds.  Add the arborio rice and stir to coat.  Turn heat down to medium low.  Pour in 1/2 cup of the chicken broth mixture and stir. Once all the liquid has been absorbed add another 1/2 cup of the chicken broth mixture. Continue until the liquid is gone.  Once you add the last 1/2 cup add in the corn and cook for 2 to 3 minutes. Add in the tomatoes and stir.  Let cook until the liquid is absorbed. Turn off heat, stir in parmesan, basil and pepper.  Serve warm.