Avocado salsa Edit


  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 Edit

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

Per order Edit

  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 Edit

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