Photo: Hector Manuel Sanchez
Active Time
52 Mins
Total Time
52 Mins
Yield
Serves 6 (serving size: about 1 1/4 cups)

When two starchy, creamy elements combine, the result is pure comfort. A sweet potato puree gives the risotto a brilliant orange hue and a subtle sweetness. Unlike most risottos, you don’t need to warm the stock separately or add in small increments; just two doses with time in between allows the rice to slowly absorb the liquid while becoming wonderfully creamy. A dollop of mascarpone stirred in at the end takes this dish over the top. We like a final grating of sharp, nutty Parmesan cheese. You could also sprinkle crumbled bacon or toasted pecans over each serving.

 

How to Make It

Step 1

Place sweet potatoes in a food processor; process until smooth.

Step 2

Heat oil in a Dutch oven over high. Add mushrooms, onion, 1 1/2 tablespoons sage, and garlic; sauté; 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in 1 cup sweet potato puree, 2 cups stock, and 1/2 teaspoon salt; bring to a boil (reserve remaining puree). Reduce heat to medium-high; simmer 8 minutes or until liquid is reduced by half, stirring frequently.

Step 3

Add remaining 3 cups stock and 1/2 teaspoon salt; cook 25 minutes or until rice is tender, stirring occasionally. Remove pan from heat; stir in reserved sweet potato puree, parsley, pepper, and mascarpone. Divide risotto evenly among 6 shallow bowls; sprinkle with remaining 1 1/2 teaspoons chopped sage and Parmesan cheese.