Heat the 5 cups of broth in a medium sauce pan over medium heat. Bring it to a simmer and then turn it to low.

In a small bowl, mash the avocados and set aside.

In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter melts.  Add the onion and garlic.  Sauté until the garlic is very fragrant and the onions are beginning to become translucent.

Add the arborio rice and stir so that every grain gets covered in the oil and butter.

Turn the heat off under the broth, and add a couple of ladles to the rice. Stir almost constantly until almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente.

Add the corn and cheese and stir to combine.

Turn the heat off and add the mashed avocados to the risotto, stirring to combine.

Add the basil, salt, and pepper.