In a 1 and 1/2 quart saucepan, heat the stock to a low simmer.

Heat a larger saucepan over medium heat. When the pan is hot add the oil. When the oil is hot add the onion and saute until soft and translucent, about 5 minutes.

Add the garlic and cook 1 minute.

Add the rice and stir for a minute or two until it becomes lightly toasted.

Pour wine in. Stir and scrap bottom and sides of pan removing any small bits of flavor. Cook until almost all the wine is absorbed.

Add salt and pepper to rice.

Add stock 1/2 cup at a time, stirring constantly. Add another 1/2 cup when almost all is absorbed. Continue this method until all the stock is used. This process will take about 25 minutes.

The risotto should be creamy and tender. Test to ensure it's cooked through. Adjust seasoning if necessary.

Add corn when risotto is cooked, allow corn to heat 4 to 5 minutes or until heated through.

During this process, cook bacon in a skillet on medium heat until crisp. Remove and drain.

Drain all except 1 tablespoon grease from pan.

Add shrimp and cook on medium high heat for 2 minutes, turn and cook another 1 to 2 minutes or until cooked through.

To serve, add risotto to plate, top with shrimp and garnish with bacon and green onions.

Serve immediately.