Roasted Corn Risotto

7 cups chicken or vegetable stock
4 tablespoons butter
1 small onion, diced small
2 leeks, diced small
2 cloves garlic, minced
2 cups Arborio rice

1 teaspoon cumin

2 teaspoons fresh thyme
2 cups roasted corn kernels

Salt and Pepper to taste
2 tablespoons butter
3 oz. Goat cheese

Preheat oven to 350°.

Shuck and clean the silk from 3 ears of corn. Place on a baking sheet and roast for approximately 45 minutes. Rotate the pan half way through roasting. Cool and shave the kernels from the cob. Set aside.

Bring stock to a simmer in a 2 qt. saucepan.

In a 4 qt. saucepan, melt the 4 tablespoons of butter. Add the onion and leeks and cook until softened. Add the garlic and cook for 30 seconds. Add the arborio rice and stir to coat with the butter. Add cumin and thyme. Add the simmering stock approximately 1/3 at a time. Allow each addition of stock to evaporate and absorb before adding the next addition. After the last addition of stock, add the corn kernels, and correct the seasoning.

Off the heat, finish with the 2 tablespoons butter, and goat cheese.