Roasted Corn and Saffron Risotto

INGREDIENTS

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

large shallot, minced

1 cup

arborio rice

1/2 cup

dry white wine

1/3 cup

grated Parmigiano-Regiano cheese

3 oz

marscapone cheese

2 tbsp

fresh thyme leaves

salt and fresh cracked pepper