SWEET POTATO RISOTTO
MAJOR KEY: Once you learn to nail a risotto the flavoring is easy. The keys are: using a warm stock, using a big enough pot, constantly stirring and only using the “finishing” ingredients (cheese and other flavors) at the end. Risotto is like a baby. This dish is to be loved over. And news flash, it’s carnaroli rice not Arborio that’s best for risotto.
INGREDIENTS
- 1 medium sweet potato, peeled and chopped
- 1/2 teaspoon nutmeg
- 1 teaspoon smoked paprika
- 1 teaspoon Tastic*
- 1 teaspoon Tastic Sweet*
- 1 good pinch of saffron threads
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 1/2 cups carnaroli rice
- 1 1/3 cups dry white wine
- 4 cups vegetable or chicken stock or bone broth
- 1/3 cup freshly grated parmesan cheese
- 2 tablespoons browned butter
- 4 slices bacon, cooked and crumbled
- 3 tablespoons chopped fresh herbs: sage, parsley & rosemary
- Salt
DIRECTIONS
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Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, both Tastics, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 10 minutes. Remove and mash until pureed (or you could use a blender or food processor) then set aside.
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While the potatoes are roasting do other things, like cook the bacon or chop the fresh herbs to get it out of the way.
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Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.
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Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil and butter (not the brown butter), then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. The whole process will take about 20-25 minutes. If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
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Once the rice is cooked to your liking, reduce heat to low and stir in about 3/4 cup the sweet potato puree. Take a few minutes and really stir so it is well-absorbed. Stir in parmesan cheese and brown butter, mixing to combine. Taste and season as you wish.
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To serve, place the risotto in a bowl and top with some additional cheese, a sprinkling of herbs, the crumbled bacon and then more herbs and cheese if desired. Serve immediately!
*Tastic Spice is available HERE
Do me a favor? If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are. I repost my favorite ones 😊