Coddled Shrimp With Corn And Asparagus Risotto

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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