by Nancy Caivano
Risotto with Sweet Potato
Purée and Bacon
1 large or 2 small sweet potatoes (about 1 lb)
5 tbsp. butter, divided
1/4 cup brown sugar
Kosher salt and black pepper
1/2 cup thick-cut, maple-cured bacon, chopped
2 cloves garlic, chopped (or 2 tsp jar chopped garlic)
1 onion, chopped
2 cups Arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped parsley
2 tbsp. finely chopped sage
Bake potatoes in a 350 degree F. oven until very tender, about 1 to 1-1/2 hours, depending on potato size. When cool enough to handle, scrape all potato flesh out into the bowl of a food processor. Add 2 tablespoons butter and brown sugar. Process until purée is creamy. Season with kosher salt and pepper; set aside and keep warm.
In large saucepan heat bacon on medium-high heat. Cook until bacon is well browned and crisp. Remove all but 2 tbsp. fat from pan. Add garlic and onion, and sauté until translucent, with no color. Add rice, sauté 3 minutes more. Add wine, stirring constantly until absorbed. Add 1/2 cup stock, allowing to absorb before next addition of stock is added.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.
When last addition of stock is just about absorbed, stir in half of sweet potato purée and cook 3 more minutes. Remove from heat, add remaining butter, grated Parmigiano, parsley, sage and season with kosher salt and pepper. Serve immediately.
You can make the purée ahead of time. Cover surface directly with plastic wrap and refrigerate for 3-5 days. You can use more or less of the purée to your preference. The purée makes a great base for soup or a nice stir in for muffins, cookies, cake or pie filling.
Pasta Risotto and You
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created November 2001