two cups vialone nano rice
one medium red onion
six large garlic cloves
four cups chicken stock (but any will do) diluted 1:1 with water to make eight cups broth
fresh-ground black pepper
two bay leaves
one cup dry white wine
salt to taste
fuckeloade chopped cilantro
three fourths cup grated parmigiano reggiano
Sautee the onion until it starts to turn translucent, with plenty of black pepper.
Add the garlic and continue to sautee until it starts to turn golden.
Add the rice and continue to sautee until the rice is turning translucent on the outside and smells nice and toasty.
Deglaze with the white wine.
Cook in the usual way, adding ladles of simmering broth, allowing to cook undisturbed, adding more ladles of broth and stirring/scraping the cooking rice off the bottom of the pan, and repeating until nearly done, about seventeen minutes.
While you’re cooking the risotto, make the avocado salsa, with one diced avocado, a bunch of cilantro, and the juice of the lime, mixing it well.
When the rice is done, turn off the heat, add the avocado salsa and cheese (and extra cilantro if you love cilantro), stir well to incorporate, cover, and allow to rest for a few minutes. After it rests, you can stir in more broth if you want to adjust the consistency.
Plate, grate, sprinkle, and EATTE!!!