California Avocado Risotto

Ingredients

 * 1½ gallons as needed, chicken stock
 * 2 cups chopped shallot
 * 11/ 16 cups olive oil
 * 4 pounds arborio rice
 * 2 cups dry white wine
 * as needed salt
 * 211/ 16 cups Parmesan cheese,grated
 * ¾ cup chopped parsley, basil or cilantro
 * freshly ground white pepper as needed
 * California avocado salsa (recipe follows)
 * herb sprigs as needed for garnish
 * 1 pound California firm-ripe avocado, for garnish
 * 3 tbsp fresh lime juice

California avocado salsa

 * 4 pounds (8) firm-ripe California avocados cut into ⅜" dice
 * 1½ pounds diced (⅜") and drained tomatoes
 * 6 ounces (1½ cups) thinly sliced green onion
 * 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 with1 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, in the refrigerator.
 * 12) Take it out shortly before service.
 * 13) Just before service: slice avocado about ⅜" 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 California avocado salsa.
 * 4) Serve in a heated pasta bowl.
 * 5) Garnish with 2 slices avocado and herb sprigs.

California avocado salsa

 * 1) Gently fold together diced avocados, diced tomatoes, thinly sliced green onion, and lime juice.
 * 2) Season to taste with salt.