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.