SWEET POTATO RISOTTO WITH WALNUTS ENJOY DAN:

SWEET POTATO RISOTTO WITH WALNUTS by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

2 sweet potatoes cut into 1/4-inch pieces

2 shallots, minced

2 garlic cloves, chopped

1/3-cup walnuts, chopped

4 cup vegetables broth

1-cup white wine

1-1/2-cups Royal Italian Superfine Arborio

Sea salt and freshly ground pepper to taste

1/2-cup Parmesan cheese

2 tablespoons butter

1 tablespoon fresh oregano, chopped

DIRECTIONS:

1.   In sauce pan over medium-heat, bring stock to a gentle simmer and maintain over low heat.

2.   In a Dutch oven add oil over-medium heat and when sizzling.

3.   Add shallots, garlic, and walnuts, cook about 4 minutes.

4.   Stir in sweet potatoes.

5.   Add rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.

6.   Stir in white wine and sauté for 1 minute.

7.   Add simmering hot stock to rice 1/2-cup at a time, stirring and allowing rice to absorb stock before each additional addition of stock.

8.   Reserve 1/4-cup stock to add at the end.

9.   The texture should be creamy a little loose.

10.                This will take about 30-35 minutes.

11.                Remove from heat and stir in butter and 1/4-cup reserved stock.

12.                Stir in Parmesan cheese and top with fresh oregano.

13.                Season with salt and pepper.

ENJOY DAN:                                                BON-APPETIT!!