Mole Verde Risotto with Roasted Corn and Zucchini

Preheat oven to 400°F (200°C). Place the husked corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until lightly browned and kernels are tender. Let cool slightly, then cut the kernels off the cob.

In a large pot or Dutch oven, heat the vegetable broth over medium heat and keep it simmering.

In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly, until the edges become translucent.

If using, pour in the white wine and cook, stirring, until it's absorbed by the rice, about 2 minutes.

Begin adding the simmering vegetable broth to the rice, one ladleful at a time (about 1 cup). Stir frequently and allow the rice to absorb the broth before adding the next ladleful. Repeat this process for about 20-25 minutes, or until the rice is creamy and al dente.

In the last 5 minutes of cooking time, stir in the mole verde paste, roasted corn, and diced zucchini. Cook until the zucchini is tender-crisp and the mole verde is fully incorporated and heated through.

Stir in the remaining 1 tablespoon of butter to add richness and shine to the risotto. Season with salt and pepper to taste.

Serve the Mole Verde Risotto hot, garnished with crumbled queso fresco and chopped cilantro.