Preheat oven to 450ºF. Arrange tomatillos, jalapeño, and shallot wedges on a foil-lined baking sheet. Drizzle with avocado oil and sprinkle with salt and pepper. Transfer to the oven for 10-15 minutes until the skins are blistered and beginning to char. Remove and set aside.

Meanwhile, combine the cilantro, extra virgin olive oil, and salt in a food processor and pulse until completely blended. If needed, add more extra virgin olive oil to thin out the oil. It should be a drizzling consistency. Transfer to a bowl and set aside. No need to clean out the food processor!

To the food processor add the garlic, cilantro, lime juice, and the warm roasted vegetables. Pulse until blended. Taste and season with a touch more salt and pepper.

Heat the avocado oil in a large pot over medium heat. Add the shallot and cook, stirring often, for 5-6 minutes until it softens. Melt 2 tablespoons butter into the shallot and add the rice. Cook for 3 minutes.

Add 1 ladle of the stock and stir constantly until it is mostly absorbed. Continue on for 20 minutes, alternating adding 1 ladle of stock and stirring regularly until all the stock has been added and the rice is close to almost tender.

Add the salsa verde and continue stirring for an additional 15 minutes until the rice is tender and thick. Turn off the heat and stir in the remaining 2 tablespoons butter, if desired. Taste and season to your preferences.

To serve:
Spoon the warm risotto into bowls and drizzle the cilantro oil on top. Serve with sliced radishes and cotija cheese.