posted by Connie 03-07-99 1:37 PM
Sweet Potato Risotto
4 shallots, brunoise (small dice)
1 tablespoon butter
4 large sweet potatoes, brunoise (needs to be the size of risotto)
3 to 4 cups hot chicken broth
Salt and black pepper to taste
It is important that the sweet potato 'risotto' dice are all the same size. Traditional risotto cooking technique is used.
In a 2 quart casserole, first saute the shallots in butter and season. Add the sweet potato and saute. Slowly add the hot chicken stock, one ladle at a time. Only add more stock after the previous ladle is fully absorbed.
Continue adding stock until the 'risotto' gets creamy, but not mushy. The individual grains of 'risotto' should remain distinct.
http://www.foodtv.com/recipes/eastmeetswest/mt1b06a.htm