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Title: Risotto with Yams and Sage
Categories: Entree Vegetable Rice Italian
Yield: 4 Servings
| 16 | c | Chicken Broth, Homemade Or |
| Low-Sodium Cans | ||
| 3 | md | Yams -- peel and cut in 1/2 |
| 1 | Carrot, Peeled -- cut into | |
| 1 | " pieces | |
| 1 | Stalk Celery -- cut into 1" | |
| Pieces | ||
| 1/2 | ts | Olive Oil |
| 1 | ts | Water |
| 1/4 | ts | Kosher Salt |
| 1/8 | ts | Cayenne |
| 1 | c | Almonds -- slivered |
| 1 | tb | Unsalted Butter |
| 1 | White Onion -- peeled and | |
| Minced | ||
| 3 | c | Arborio Rice |
| 1/2 | c | Fresh Sage Leaves -- minced |
| 1 | tb | Fresh Chives -- minced |
| 1 | tb | Parmesan Cheese -- freshly |
| Grated | ||
| 1/2 | ts | Kosher Salt -- plus more to |
| Taste | ||
| 1 | ts | Pepper -- freshly ground |
| 2 | c | Bitter Greens, I.E. Mustard |
| Or Dandelion -- rinsed and | ||
| Shredded | ||
| 1 | c | Mozzarella Cheese -- cut in |
| 1/4 | " dice | |
| Broth----- | ||
| Garnish----- | ||
| Risotto----- |
1. Combine the broth, yams, carrot, and celery in a large pot and bring to a boil. Reduce the heat and simmer until reduce to 10 cups, about 30 mins. With a slotted spoon, remove 1 yam and cut it into 1/2-inch dice. Set aside. Remove the broth and remaining vegetables fromthe heat, puree in a blender, and set aside to cool. 2. Preheat the oven to 350 F. 3. Combine the olive oil, water, salt, and cayenne in a bowl. Add the almonds and toss to coat. Spread the almonds on a baking sheet and bake until golden, about 15 mins. Remove from the sheet and set aside. This recipe can be prepared to this point up to 3 days before serving; refrigerate the broth and diced yam. 4. About 40 mins before serving, warm the yam broth over low heat and bring the reserved yam to room temperature if necessary. Melt the butter in a heavy pot over low heat. Add the onion, cover, and cook until soft, about 5 mins, stirring to avoid browning. Add the rice and stir well. Ladle in 1/2 cup of the reserved yam broth and stir. Increase heat to medium-high and for the next half hour, continue ladling in the broth and stirring the rice. When 1 cup of yam broth remains, the rice should be tender. If not, add simmering water and continue stirring until it is. Remove from heat immediately. 5. Vigorously stir in the remaining yam broth. This should make a very soupy porridge. Quickly stir in half the minced sage and chives, the Parmesan, and the diced yam. Season with salt and pepper. Stir in the greens. Carefully stir in the mozzarella. Divide among bowls. Garnish with a sprinkling of the spiced almonds and the remaining fresh sage and chives and serve immediately. Serves 8 to 10 as a first course or 4 as a large main course.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
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