I think I may be completely in love. Most of my family are not big risotto fans, but Christian and I love them and we sure enjoyed this – we both had second helpings! Ingredients 5 tablespoons butter 1 pound sweet potatoes, peeled, cut into 1/2-inch pieces 1 onion, chopped 2/3 cup arborio rice or medium-grain rice 3 cups (approximately) low-sodium chicken broth 1/4 cup dry Riesling wine 2/3 cup mascarpone cheese 1/4 cup walnuts, toasted, chopped 1/4 cup chopped fresh parsley Preparation Instructions In a frying pan melt 2 tablespoons butter, add sweet potatoes and onions, cover and cook, stirring regularly until potatoes are cooked and soft. In a medium saucepan over medium heat, melt the rest of the butter. Once melted, add the rice and cook, stirring until slightly golden. Meanwhile in small saucepan, heat the chicken broth till boiling then remove from heat. Once the rice is golden in color add about 1/4 cup of the chicken broth, stirring until absorbed, continue the same way until all the broth has been used and the rice is slightly soft but still a bit crunchy. You may need to adjust the quantity of the broth. Add the wine, stirring until absorbed. Stir in the mascarpone until melted, season with salt and pepper. Serve topped with toasted walnuts and parsley.
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