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This Vegan Po Boy is piled high with crispy tofu, packed full of southern flavor and…
California Avocado and Vegetable Risotto
Serves: 24
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Ingredients
1 1/2 gal. as needed, Chicken stock 2 cups Chopped shallot 2/3 cup olive oil 4 lb. Arborio rice 2 cups dry white wine As needed As needed Salt 2 2/3 cups Parmesan cheese,grated 3/4 cup Chopped parsley, basil or cilantro As needed Freshly ground white pepper California Avocado Salsa Recipe follows As needed As needed for garnish Herb sprigs 1 lb. California firm-ripe Avocado, for garnish 3 Tbsp. fresh lime juiceInstructions
- 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 with1 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, in the refrigerator. Take it out shortly before service.
- JUST BEFORE SERVICE: slice avocado about 3/8″ 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 California Avocado Salsa. Serve in a heated pasta bowl. Garnish with 2 slices avocado and herb sprigs.
- CALIFORNIA AVOCADO SALSA
- Gently fold together 4 pounds (8) firm-ripe California Avocados cut into 3/8″ dice, 1-1/2 pounds diced (3/8″) and drained tomatoes, 6 ounces (1-1/2 cups) thinly sliced green onion, and 1/2 cup fresh lime juice. Season to taste with salt (1/2 tablespoon).
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
Avocados can actually be used in baking recipes. Learn more about California Avocados.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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