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.