Avocado Risotto

Ingredients

 * chicken stock - as needed, about 1½ gallons
 * 2 cups chopped shallot
 * ⅔ cups olive oil
 * 9⅔ cups arborio rice
 * 2 cups dry white wine
 * salt - as needed
 * 2⅔ cups Parmesan cheese, grated
 * ¾ cup chopped parsley, basil or cilantro
 * freshly ground white pepper - as needed
 * herb sprigs - as needed for garnish
 * 2 California avocados
 * 3 tbsp fresh lime juice

Avocado salsa

 * 8 California avocados (4 pounds), cut into ⅜-inch dice
 * 1½ pounds tomatoes, diced (⅜-inch) and drained
 * 6 ounces (1½ cups) green onion, thinly sliced
 * ½ cup fresh lime juice
 * ½ tablespoon salt or to taste

Directions

 * 1) Bring stock to a simmer; keep hot over low heat.
 * 2) Meanwhile, sauté shallot in olive oil until just tender, about 3 minutes.
 * 3) Stir in rice, sauté, stirring constantly, until outer covering is translucent, about 2 minutes.
 * 4) Deglaze with wine; cook until almost all wine has evaporated.
 * 5) Stir in 1 tablespoon salt.
 * 6) Stir about 1 cup simmering stock into rice until almost all liquid has evaporated.
 * 7) Continue stirring in stock 1 cup at a time, until risotto has cooked 12 minutes.
 * 8) Do not add stock the last 2 or 3 minutes; risotto must have almost no liquid when it reaches the 12-minute mark.
 * 9) Immediately turn risotto out on an oiled sheet pan, spreading ½-inch thick; cool.
 * 10) Cool remaining stock; reserve for per-order preparation.
 * 11) Risotto can be made up to 1 day ahead; store, tightly covered, refrigerated.

Just before service

 * 1) Slice avocado about ⅜-inch thick; brush with lime juice.

Per order

 * 1) Heat ¾ cup prepared risotto, stirring in ⅓ cup simmering stock, until risotto is creamy but rice grains remain al dente.
 * 2) Add additional stock by the tablespoon as needed to reach correct consistency.
 * 3) Stir in 2 tablespoons cheese, ½ tablespoon chopped herb, pepper to taste, additional salt (if necessary), then ½ cup avocado salsa.
 * 4) Serve in a heated pasta bowl.
 * 5) Garnish with 2 slices avocado and herb sprigs.

Avocado salsa

 * 1) Gently fold together California avocados, tomatoes, green onions and fresh lime juice.
 * 2) Season with salt.
 * 3) Yield: 3 quarts.