- 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.
- 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.
- Gently fold together california avocados, tomatoes, green onions and fresh lime juice.
- Season with salt.
- Yield: 3 quarts.