California Avocado Risotto

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Serves: 24
1 1/2  gal.  as needed, Chicken stock
cups  Chopped shallot
2/3  cup  olive oil
lb.  Arborio rice
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
lb.  California firm-ripe Avocado, for garnish
Tbsp.  fresh lime juice

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  2. Bring stock to a simmer; keep hot over low heat.
  3. Meanwhile, sauté shallot in olive oil until just tender, about 3 minutes.
  4. Stir in rice; sauté, stirring constantly, until outer covering is translucent, about 2 minutes.
  5. Deglaze with wine; cook until almost all wine has evaporated.
  6. Stir in with1 tablespoon salt.
  7. Stir about 1 cup simmering stock into rice until almost all liquid has evaporated.
  8. 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.
  9. 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.
  10. JUST BEFORE SERVICE: slice avocado about 3/8″ thick; brush with lime juice.
  12. 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.
  14. 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).

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