In a large saucepan, bring the chicken to a boil. Turn the heat down to very low, just to keep it hot. Cover.
Set a large saute pan or a braiser over low heat. Add the olive oil and butter to the hot pan, then add the onion and celery. Cook for about 5 minutes, stirring occasionally, until soft and translucent.
Add the rice to the pan and stir it with the onion mixture. Saute the rice for a minute until it looks translucent (the inner grain will remain opaque).
Add the wine and stir constantly until fully absorbed by the rice.
Add a first ladle of hot stock to the pan, always keeping the heat to low (if the liquid isn’t simmering when you pour it into the pan, increase the heat to medium-low). Stir from time to time. When most of the liquid has been absorbed by the rice, add another ladle of broth. Keep going until half of the stock has been used.
Add the corn kernels and stir to combine.
Continue adding the stock, one ladle at a time, always stirring and waiting for it to be absorbed before adding more. When there's just one or two ladles left, taste the risotto. Risotto rice is ready when it’s al dente: just like pasta, risotto should be soft and chewy and still retain some texture. If it’s still a bit crunchy, add more broth a little at a time, tasting often to make sure it doesn’t overcook and become mushy.
Add the Parmigiano Reggiano and stir until fully incorporated and creamy. Add a bit more stock to loosen the risotto if needed. Taste and adjust the seasoning, if needed.
Gently stir the crab meat to keep the lumps intact.
SERVING: Spoon the risotto into warm bowls. Garnish with fresh thyme or basil leaves, additional grated Parmigiano Reggiano cheese and a drizzle of top-quality extra-virgin olive oil. Enjoy right away.
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