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

In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter has melted. Add the garlic, shallot, and jalapeños. Sauté them until the shallot begin to become translucent and the jalapeños start to soften.

Add the dried thyme and corn kernels to the pot, as well. Stir to combine.

Next, add the Arborio rice and stir it around so that every grain gets coated in the olive oil and butter. Allow the rice to toast for a few minutes, stirring occasionally.

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

Once all of the broth has been added and incorporated, add the mozzarella cheese, stirring well. Add the kosher salt and pepper, to taste. 

Add the fresh basil and stir to distribute it throughout the risotto.

Top the risotto with hunks of burrata, if desired and if you're feeling extra.