Name: Roasted Corn and Saffron Risotto
Yield: serves 6
Ingredients: 3 ears of corn, kernels removed (reserve one cob); 3 Tbsp olive oil, divided; 4 cups chicken broth (or vegetable broth); 2 cups water; 1/2 tsp saffron threads; 1 Tbsp butter; 1/2 medium onion, finely chopped; 1 large shallot, minced; 1 cup arborio rice; 1/2 cup dry white wine; 1/3 cup grated Parmigiano-Regiano cheese; 3-4 oz marscapone cheese; 2 Tbsp fresh thyme leaves; salt and fresh cracked pepper