Avocado Risotto

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==Ingredients==
* chicken stock - as needed, about 1½ gallons
* 2 cups chopped shallot
* ⅔ cups olive oil
* 9⅔ cups arborio rice
* 2 cups dry white wine
* salt - as needed
* 2⅔ cups Parmesan cheese, grated
* ¾ cup chopped parsley, basil or cilantro
* freshly ground white pepper - as needed
* herb sprigs - as needed for garnish
* 2 California avocados
* 3 tbsp fresh lime juice
=== Avocado salsa ===
* 8 California avocados (4 pounds), cut into ⅜-inch dice
* 1½ pounds tomatoes, diced (⅜-inch) and drained 
* 6 ounces (1½ cups) green onion, thinly sliced
* ½ cup fresh lime juice
* ½ tablespoon salt or to taste
==Directions==
# 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.
=== Just before service ===
# Slice avocado about ⅜-inch thick; brush with lime juice.
=== Per order ===
# Heat ¾ cup prepared risotto, stirring in ⅓ 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.
=== Avocado salsa ===
# Gently fold together California avocados, tomatoes, green onions and fresh lime juice.
# Season with salt.
# Yield: 3 quarts.
Category:Chicken stock and broth Recipes
Category:Green onion Recipes
Category:Hass avocado Recipes
Category:Lime juice Recipes
Category:Parmesan cheese Recipes
Category:Risotto Recipes
Category:Shallot Recipes
Category:Short-grain rice Recipes
Category:Tomato Recipes
Category:White pepper Recipes