Avocado And Cilantro Risotto

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
olive oil
one cup dry white wine
salt to taste
fuckeloade chopped cilantro
one avocado
one lime
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!!!


  1. fuckesatonne says

    This is interesting and unusual. But why would you dilute the stock first?

  2. Ysanne says

    One question about the broth-adding step:
    Why do you add the broth one ladle at a time if you don’t do the constant slow stirring thing?

    Most of my Italian friends insist that one must stir slowly all the time and only have a little surplus liquid in order to release the starch from the rice grains by rubbing them against each other. (Wouldn’t work if the rice just sat there or if it was swimming in too much liquid.)
    However, a vocal minority thinks that this overcomplicates the issue, and that it’s completely sufficient to add all the liquid at once, let the rice simmer undisturbed at a temperature low enough to avoid sticking to the pan until the liquid is mostly absorbed, and then stir for a couple of minutes to get the creamy-starchy effect.

    What is your opinion about these theories? Your method seems to be a kind of middle ground between them.

  3. says

    Awesome. I can’t wait to make this. I don’t know how I’ve managed to go so long without checking out your blog, but thanks to a random comment by Utakata at The Crommunist Manifesto I made my way over here. Your posts crack me up. Also, they make me hungry. That’s a combo worth subscribing for.

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