Preheat the grill to the highest setting.

Heat the stock in a saucepan until hot.

In another large saucepan or pot, heat olive oil over medium-low heat. Stir in the shallots and garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.

Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.

While the risotto is cooking, slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or add it to the risotto later!

Sprinkle the zucchini all over with salt and pepper. Spray or brush the zucchini all over with olive oil.

Place the zucchini on the grill, cut-side down, and grill for 4 to 5 minutes, until it’s golden and charred. Flip the zucchini and grill for another 2 to 3 minutes. Remove and place it back on the baking sheet.

Stir the butter into the risotto until melted. Stir in the parmesan cheese until melted. Stir in the lemon zest and corn. Stir in the basil. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.

Spoon the risotto into the zucchini boats. Top with more parmesan and fresh basil. Serve immediately!