Avocado Risotto

Avocado Risotto Recipe from Italy with California Avocados

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Avocado Risotto is a creamy, luxurious dish that combines the rich, buttery flavor of avocados with the classic Italian technique of making risotto. This recipe is perfect for those who love to bring a touch of gourmet into their kitchen, offering a unique twist on the traditional risotto. With its combination of fresh ingredients and meticulous cooking method, this dish is sure to impress both risotto aficionados and avocado lovers alike.

History

The concept of combining avocado with risotto is a relatively modern culinary innovation, reflecting the growing trend of incorporating avocados into various cuisines around the world. Traditionally, risotto is a Northern Italian dish that emphasizes the creamy texture of rice cooked in a broth to a creamy consistency. The addition of avocado, a fruit native to South Central Mexico, brings a new dimension to the dish, adding a creamy texture and a rich, nutty flavor that complements the Parmesan cheese and the aromatic base of shallots and herbs.

Ingredients

chicken stock - as needed, about 1.5 gallons
2 cups chopped shallot
0.67 cup olive oil
9.67 cups arborio rice
2 cups dry white wine
salt - as needed
2.67 cups parmesan cheese, grated
0.75 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 lb or 1.81 kg), cut into 0.38 inch dice
1.5 lb or 680 g tomatoes, diced (0.38 inch) and drained
6 oz or 170 g (1.5 cups) green onion, thinly sliced
0.5 cup fresh lime juice
0.5 tbsp salt or to taste

How to prepare

Bring the stock to a simmer and keep it hot over low heat.
Meanwhile, sauté the shallot in olive oil until it becomes tender, which should take about 3 minutes.
Stir in the rice and sauté, constantly stirring, until the outer covering of the rice becomes translucent, which should take about 2 minutes.
Deglaze with wine and cook until almost all of the wine has evaporated.
Stir in 1 tbsp of salt.
Stir about 1 cup of the simmering stock into the rice until almost all of the liquid has evaporated.
Continue stirring in stock, 1 cup at a time, until the risotto has cooked for 12 minutes.
Do not add stock during the last 2 or 3 minutes; the risotto should have almost no liquid when it reaches the 12-minute mark.
Immediately turn the risotto out onto an oiled sheet pan, spreading it to a thickness of 0.5 inches, and let it cool.
Cool the remaining stock and reserve it for per-order preparation.
The risotto can be made up to 1 day ahead; store it tightly covered in the refrigerator.

Just before service

Slice the avocado to a thickness of about 0.38 inches and brush it with lime juice.

Per order

Heat 0.75 cup of prepared risotto, stirring in 0.33 cup of simmering stock, until the risotto is creamy but the rice grains remain al dente.
Add additional stock by the tablespoon as needed to reach the correct consistency.
Stir in 2 tbsp of cheese, 0.5 tbsp of chopped herb, pepper to taste, additional salt (if necessary), and then 0.5 cup of avocado salsa.
Serve the risotto in a heated pasta bowl.
Garnish with 2 slices of avocado and herb sprigs.

Avocado salsa

Gently fold together California avocados, tomatoes, green onions, and fresh lime juice.
Season with salt.
Yield: 3 qt (2.84 liters)

Variations

1. Vegan Avocado Risotto: Substitute the chicken stock with vegetable stock and use nutritional yeast instead of Parmesan cheese.
2. Seafood Avocado Risotto: Add cooked shrimp or scallops to the risotto just before serving for a luxurious seafood version.
3. Spicy Avocado Risotto: Incorporate a teaspoon of red pepper flakes into the risotto for a spicy kick.

Cooking Tips & Tricks

1. Use a wide, shallow pan to ensure even cooking of the risotto.

2. Keep the stock simmering in a separate pot so it's hot when you add it to the rice.

3. Stir constantly to prevent sticking and to ensure even absorption of the liquid.

4. Add the stock gradually, allowing each addition to be almost fully absorbed before adding more.

5. Cool the risotto on a sheet pan to stop the cooking process and prevent it from becoming mushy.

Serving Suggestions

Serve the Avocado Risotto with a side of grilled vegetables or a fresh salad to add a touch of lightness to the meal. A glass of dry white wine pairs beautifully with the creamy texture and rich flavors of the risotto.

Cooking Techniques

The key technique in making risotto is the gradual addition of hot stock to the rice, which ensures a creamy texture without the need for heavy cream. The constant stirring is crucial for releasing the rice's starches, which contribute to the risotto's creaminess.

Ingredient Substitutions

1. Arborio Rice: Can be substituted with Carnaroli or Vialone Nano rice for a similar texture.

2. Olive Oil: Butter can be used for a richer flavor.

3. Dry White Wine: Can be replaced with additional stock if preferred.

Make Ahead Tips

The risotto base can be prepared up to a day in advance and stored in the refrigerator. When ready to serve, reheat the risotto with additional stock and proceed with the final steps of the recipe.

Presentation Ideas

Serve the risotto in a shallow bowl to showcase its creamy texture. Garnish with thin slices of avocado, a sprinkle of grated Parmesan, and a few cilantro leaves for a touch of color and freshness.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy, rich flavors of the Avocado Risotto. For a non-alcoholic option, a sparkling lime water complements the dish's freshness.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, add a little stock or water to the risotto and warm it gently on the stove, stirring frequently until heated through.

Nutrition Information

Calories per serving

A single serving of Avocado Risotto contains approximately 400-500 calories, making it a substantial meal option. The calories are derived from a balanced mix of carbohydrates, proteins, and healthy fats.

Carbohydrates

A serving of Avocado Risotto is rich in carbohydrates, primarily from the arborio rice, which is a type of short-grain rice. The carbohydrates provide the body with energy and are essential for brain function. A single serving of this dish contains approximately 45-55 grams of carbohydrates.

Fats

The fats in this recipe come mainly from the olive oil and avocados, both of which are sources of healthy monounsaturated fats. These fats are beneficial for heart health and can help lower bad cholesterol levels. A serving of Avocado Risotto contains about 20-30 grams of fat.

Proteins

Proteins in this dish are provided by the Parmesan cheese and to a lesser extent by the avocados. Proteins are essential for building and repairing tissues in the body. A serving of this risotto offers approximately 10-15 grams of protein.

Vitamins and minerals

Avocado Risotto is a good source of several vitamins and minerals, including Vitamin C from the lime juice, Vitamin K, and folate from the avocados, and calcium from the Parmesan cheese. These nutrients support various bodily functions, including immune system health, blood clotting, and bone health.

Alergens

This recipe contains dairy (Parmesan cheese) and may not be suitable for individuals with a dairy allergy or intolerance. Additionally, those with gluten sensitivities should ensure that the stock and wine used are gluten-free.

Summary

Avocado Risotto is a balanced dish that provides a good mix of carbohydrates, proteins, and healthy fats. It is rich in vitamins and minerals beneficial for overall health. However, those with specific dietary restrictions should make appropriate adjustments.

Summary

Avocado Risotto is a delightful, creamy dish that combines the rich flavors of avocado with the classic technique of making risotto. With its balance of nutrients and indulgent taste, it's a perfect meal for those looking to enjoy a gourmet dining experience at home. By following the tips and variations provided, you can customize the dish to suit your dietary needs and preferences, ensuring a delicious and satisfying meal every time.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Avocado Risotto. It was a warm summer day, and I had just returned from a trip to Italy where I had indulged in the most delicious risotto dishes. As I unpacked my bags, I found a ripe avocado that I had brought back with me as a souvenir from the local market.

Inspired by my travels and the abundance of avocados, I decided to experiment with incorporating this creamy fruit into a traditional risotto dish. I had never tried avocado in risotto before, but I was eager to see how its rich and buttery flavor would complement the creamy texture of the rice.

I reached out to my dear friend Lucia, who was known for her amazing Italian recipes, to ask for her guidance. She was more than happy to share her expertise with me and passed down the recipe for Avocado Risotto that had been in her family for generations.

Lucia explained that the key to making a perfect Avocado Risotto was to use ripe avocados that were soft to the touch but not overripe. She also emphasized the importance of using high-quality arborio rice, which would absorb the flavors of the avocado and other ingredients while maintaining a creamy consistency.

Armed with Lucia's recipe and guidance, I set out to create my own version of Avocado Risotto. I started by sautéing onions and garlic in a generous amount of butter until they were soft and translucent. Next, I added the arborio rice and toasted it until it was lightly golden brown, releasing its nutty aroma.

I then slowly added warm chicken broth, one ladle at a time, stirring constantly until the rice had absorbed the liquid and become creamy. It was a labor of love, but the end result was well worth the effort.

Once the risotto had reached the perfect consistency, I gently folded in mashed avocado, freshly grated Parmesan cheese, and a squeeze of lemon juice to brighten the flavors. The avocado added a velvety richness to the dish, while the Parmesan cheese lent a salty tang that balanced out the creaminess.

As I took my first bite of the Avocado Risotto, I was transported back to the sun-drenched streets of Italy, where the air was filled with the aroma of freshly cooked meals. The creamy texture of the risotto melted in my mouth, leaving behind a lingering taste of buttery avocado and savory cheese.

I knew that I had stumbled upon a truly special recipe, one that combined the best of both worlds – the rich flavors of Italy and the vibrant freshness of avocados. From that moment on, Avocado Risotto became a staple in my cooking repertoire, a dish that never failed to impress my family and friends.

Over the years, I have made countless variations of Avocado Risotto, experimenting with different herbs, vegetables, and proteins to create new and exciting flavor combinations. However, no matter how many times I make it, the original recipe that Lucia shared with me will always hold a special place in my heart.

As I look back on that fateful summer day when I first discovered the joys of Avocado Risotto, I am filled with gratitude for the rich tapestry of flavors and experiences that cooking has brought into my life. It is through sharing recipes and stories like these that we keep our culinary traditions alive, passing down the magic of good food from one generation to the next. And for that, I am truly grateful.