Avocado and Vegetable Risotto - California Avocados

HomeRecipesMeals & DishesComfort FoodsCalifornia Avocado and Vegetable Risotto

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Serves: 24

Ingredients
Instructions

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 juice

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.