Avocado Risotto

Ingredients

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 1 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 ½-inch thick; cool.
Cool remaining stock; reserve for per-order preparation.
Risotto can be made up to 1 day ahead; store, tightly covered, refrigerated.
Slice avocado about ?-inch thick; brush with lime juice.
Heat ¾ cup prepared risotto, stirring in ? 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, ½ tablespoon chopped herb, pepper to taste, additional salt (if necessary), then ½ cup avocado salsa.
Serve in a heated pasta bowl.
Garnish with 2 slices avocado and herb sprigs.
Gently fold together hass Avocado|california avocados, tomatoes, green onions and fresh lime juice.
Season with salt.
Yield: 3 quarts.

This article uses material from the "Avocado Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License