Sweet Potato Risotto

Submitted by Chef #713581

"Wolfgang Puck recipe"

 

• Ready In: 1hr
• Ingredients: 13
• Yields: 1/2 12
• Serves: 6

ingredients

• 6 ounces olive oil, extra virgin
• 1 1⁄2 tablespoons fennel bulbs, minced
• 2 teaspoons onions, finely chopped
• 2 teaspoons garlic, minced
• 2 teaspoons shallots, minced
• 1 lb sweet potato, peeled, diced
• salt
• 1⁄2 cup white wine, dry
• 1 1⁄2 - 2 cups whipping cream
• 2 tablespoons unsalted butter, cut into small pieces
• 2 ounces parmesan cheese, freshly grated
• nutmeg, freshly grated
• 4 -6 sage leaves, torn into small pieces

directions

1. In a large, heavy-bottomed nonstick saucepan (preferably stainless steel), heat the oil over low heat. Add the fennel, onion, garlic, and shallot and saute gently, stirring frequently with a wooden spoon, until they soften and turn slightly translucent, about 3 minutes.
2. Add the sweet potato, raise the heat to medium-high, and continue sauteing, stirring very frequently to prevent sticking or burning, until the sweet potato deepens in color and begins turning fragrant, about 5 minutes.
3. Season lightly with salt and add the wine. Stir continuously as the wine simmers, until it has almost evaporated completely, 3 to 4 minutes.
4. Add just enough of the cream to cover the sweet potatoes barely. As the cream simmers and is absorbed by the sweet potatoes, keep stirring continuously, making sure that the cubes do not stick to the bottom; add a little more of the cream from time to time as necessary to keep the mixture from turning dry.
5. When the sweet potatoes are tender and the liquid has thickened and enveloped the potatoes, after 10 to 12 minutes, remove the pan from the heat. Stir in the butter pieces and about two-thirds of the Parmesan, and then adjust the seasonings with a little more salt if necessary.
6. To serve, spoon the mixture onto individual plates. Garnish with a hint of nutmeg, a little more Parmesan, and some torn sage leaves.