Risotto = ❤ It is my jam. I love to eat it and make it. I mean, it’s obviously delicious and comforting. But, there’s something about the process of standing over the stove and stirring, stirring, stirring. It’s slow and methodical. And I dig that.
This recipe was adapted from one found on the blog Amuse Your Bouche, and also inspired by the avocado risotto at Joe Squared in Baltimore. If you’re in the Baltimore area and haven’t gone there, do yourself a favor and go immediately. Everything there is really, really good.
- 5 cups vegetable or chicken broth
- 2 avocados
- juice of 1 lime
- 1 tbs olive oil
- 2 tbs butter
- 1 onion, diced
- 3-4 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1 cup corn kernels, frozen or fresh
- shredded cheese (I used mozzarella and parmesan)
- salt and pepper, to taste
- basil, cut into ribbons
In a medium sauce pan over medium heat, start heating the broth.
In a small bowl, coarsely mash the avocados and lime juice. Set aside.
In another medium sauce pan, turn the heat up to medium and add the butter and olive oil. Once the onions are translucent and softened, add the garlic and cook for a few minutes more. Then, add the arborio rice. Stir the rice around, making sure to coat each grain with the butter and oil.
Once the rice starts to smell nutty, add a ladle or two of the warm broth to the rice. Stir constantly. Once the rice has absorbed that liquid, add another ladle or two. Repeat the process until all of the broth has been absorbed and the rice is no longer crunchy (taste some!).
Add the corn, and stir to combine. Add your choice of cheese, in whatever amount you desire. I tend to add what most people would consider to be an obscene amount of cheese. Do what you like.
Add the mashed avocados to the risotto, stirring to combine. Toss in the basil. Salt and pepper to taste. Dig on in!