Risotto with yams and sage

4 servings

Ingredients

Quantity Ingredient
16 cups Chicken Broth, Homemade Or
Low-Sodium Cans
3 mediums Yams -- peel and cut in 1/2
1 Carrot, Peeled -- cut into
½ teaspoon Olive Oil
1 teaspoon Water
¼ teaspoon Kosher Salt
1 tablespoon Unsalted Butter
1 White Onion -- peeled and
Minced
3 cups Arborio Rice
½ cup Fresh Sage Leaves -- minced
1 tablespoon Fresh Chives -- minced
1 tablespoon Parmesan Cheese -- freshly
Grated
1 \" pieces
1 Stalk Celery -- cut into 1\"
Pieces
⅛ teaspoon Cayenne
1 cup Almonds -- slivered
½ teaspoon Kosher Salt -- plus more to
Taste
1 teaspoon Pepper -- freshly ground
2 cups Bitter Greens, I.E. Mustard
Or Dandelion -- rinsed
And shredded
1 cup Mozzarella Cheese -- cut in 1/4\" dice

Directions

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 ½-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 ½ 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 From: Dan Klepach Date: 10-10-95 (13:19) (159) Fido: Cooking

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