Avocado Risotto Recipe from Italy with California Avocados

Ingredients

• chicken stock - as needed, about 1.5 gallons
• 2 cups chopped shallot
• 2/3 cup olive oil
• 9 2/3 cups arborio rice
• 2 cups dry white wine
• salt - as needed
• 2 2/3 cups parmesan cheese, grated
• 3/4 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
• 8 california avocados (4 lb or 1.81 kg), cut into 0.38 inch dice
• 1 1/2 lb or 680 g tomatoes, diced (0.38 inch) and drained
• 6 oz or 170 g (1.5 cups) green onion, thinly sliced
• 1/2 cup fresh lime juice
• 1/2 tbsp salt or to taste