Avocado Risotto

Ingredients

 * chicken stock - As needed, about 1-1/2 gallons
 * 2 Cups Chopped shallot
 * 2/3 Cups olive oil
 * 9 2/3 Cups Arborio rice
 * 2 Cups Dry white wine
 * salt - as needed
 * 2 2/3 Cups Parmesan cheese, grated
 * ¾ Cup Chopped parsley, basil or cilantro
 * Freshly ground white pepper - as needed
 * avocado Salsa - Recipe follows
 * Herb sprigs - as needed for garnish
 * 2 California avocados
 * 3 Tbsp fresh lime juice

Directions
METHOD

Bring stock to a simmer; keep hot over low heat.

Meanwhile, sauté shallot in olive oil until just tender, about 3 minutes.

Stir in rice, sauté, stirring constantly, until outer covering is translucent, about 2 minutes.

Deglaze with wine; cook until almost all wine has evaporated.

Stir in 1 tablespoon salt.

Stir about 1 cup simmering stock into rice until almost all liquid has evaporated.

Continue stirring in stock 1 cup at a time, until risotto has cooked 12 minutes. Do not add stock the last 2 or 3 minutes; risotto must have almost no liquid when it reaches the 12-minute mark.

Immediately turn risotto out on an oiled sheet pan, spreading 1/2-inch thick; cool. Cool remaining stock; reserve for per-order preparation. Risotto can be made up to 1 day ahead; store, tightly covered, refrigerated.

JUST BEFORE SERVICE

Slice avocado about 3/8-inch thick; brush with lime juice.

PER ORDER

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

avocado Salsa

Gently fold together 8 California avocados (4 pounds) cut into 3/8-inch dice, 1-1/2 pounds diced (3/8-inch) and drained tomatoes, 6 ounces (1-1/2 cups) thinly sliced green onion and 1/2 cup fresh lime juice. Season with 1/2 tablespoon salt or to taste. Yield: 3 Quarts.