Description
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.