Tomato and Corn Risotto

2 1/2 c. water
2 c. milk
3 T. chicken broth
1 large vidalia onion, finely chopped
1 garlic clove, minced
2 T. butter
3/4 c. uncooked arborio rice
5 ears of fresh corn, cooked and corn removed from cob
1 medium tomato peeled seeded and chopped
3/4 c. grated parmesan
1/2 c. fresh basil leaves thinly sliced
3/4 t. salt

In large saucepan, heat water, milk and broth; keep warm. In large skillet, melt butter over medium heat. Add onion and garlic and saute until tender. Add rice; cook and stir for 2 minutes. Stir in 1 c. of warmed liquid mix. Cook and stir until all water is absorbed. Add remaining liquid, 1/2 c. at a time, stirring constantly. Allow liquid to fully absorb each time. Cook until risotto is creamy and rice is almost tender. Stir in remaining ingredients and heat through.