Finely chop the onion and garlic.
Heat 2 tbsp of olive oil in a cooking pan and add the onion and garlic. Cook until the onion and garlic are glossy.
Add the risotto rice and make sure to keep stirring. Whenever the rice grains are shining, add the apple cider.
Then add the stock soupspoon by soupspoon. Make sure you are stirring in the rice mixture continuously (in order to get the rice evenly cooked)
In the meanwhile, cut the corn of the cob, grate the 'Texels' Sheep Cheese and cut some spring onion is thin slices. You can add the corn directly to the risotto.
When all liquid is added, taste the rice. If the rice is still undercooked, you can add a bit more liquid. Otherwise, you can add the butter and grated cheese to the risotto.
When you're ready to serve; add the shrimp on top of the risotto. Add the spring onion slices and some extra cheese.