Balsamic Sweet Potato Risotto

Ingredients:

FOR ROASTED SWEET POTATOES:

• 2-3 sweet potatoes, cut into chunks, skin on
• a few springs of thyme and rosemary
• 2 tablespoons of EVOO
• 1 tablespoon of Balsamic Vinegar of Modena IGP
• salt to season with our Sicilian Crystal Salt
• 1 garlic clove
  

FOR THE RISOTTO:

• 1 onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• 320 gr of Carnaroli or arborio rice
• 1/4 cup of dry white wine
• 4-5 cups of chicken, beef or vegetable stock
• Roasted sweet potatoes
• 1 tablespoon of butter
• 1/4 cup of freshly grated parmigiana reggiano

1. Preheat oven to 400 degrees F.
2. Mix all the ingredients for the roasted sweet potatoes in a bowl then spread on an oven tray lined with parchment paper. Roast in oven for 35-40 minutes or until soft and slightly caramelized. Set aside to cool at room temperature
3. Bring the stock to a simmer. In the meantime, fry the onion in olive oil in a large heavy-sided frying pan. Add the rice and allow to be coated with the oil and to slightly toast over medium heat.
4. Add the white wine and allow for the alcohol to evaporate, stirring gently.
5. Turn the heat down and start adding the stock a ladleful at a time, while stirring gently. Keep adding stock until the rice is cooked, this will take around 18 minutes. Add the cooked sweet potatoes, taste for salt and adjust accordingly.
6. Turn off the heat and add a generous dusting of parmesan, a tablespoon of butter and one ladeful of stock. Season with salt and pepper and a drizzle of balsamic vinegar. Stir vigorously to release the starch and create the classic creamy texture. Cover with a lid and let it rest for a few minutes to create the perfect creaminess.
7. Top with additional parmesan if desired. Buon Appetito!

Recipe Notes:

Everybody Loves Italian