Risotto’s the go
HUNGRY FOR AN ENTIRE MEAL IN ONE DISH? THERE’S A RISOTTO FOR EVERY CRAVING
BALSAMIC ROASTED SWEET POTATO & TALEGGIO RISOTTO INGREDIENTS METHOD
• 5 cups (1.25L) good quality chicken or vegetable stock
• 2 tbs extra virgin olive oil
• 60g unsalted butter
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 400g arborio or carnaroli rice
• ½ cup (125ml) white wine
• ¼ cup (20g) grated parmesan, plus extra to serve
• 100g chopped Taleggio cheese, plus extra to serve
ROASTED SWEET POTATO • 3 (700g) small sweet potatoes, cut into wedges
• 2 tsp finely chopped thyme leaves, plus extra to serve
• 2 tsp finely chopped rosemary leaves, plus extra to serve
• 2 garlic cloves, finely chopped
• ¼ cup (60ml) extra virgin olive oil
• ¼ cup (60ml) balsamic vinegar
SERVES 4. PREP 10 MINS. COOK 1 HR 10 MINS 1 Preheat oven to 200C. For the roasted sweet potato, place all ingredients in a large roasting pan, season to taste and toss well to combine. Roast for 40-50 minutes until golden and cooked through. Set aside and cool slightly.
2 Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at gentle simmer. 3 Heat the oil and butter in a large heavy-based saucepan with a lid over high heat. Add onion and garlic, and cook, stirring occasionally, for 3-4 minutes until onion has softened.
4 Add rice and stir for 2-3 minutes until well coated in mixture. Add the wine and simmer, stirring continuously, for 2-3 minutes until reduced by three quarters and the wine is absorbed. Stir in hot stock, 1 cup (250ml) at a time, stirring continuously and allowing the stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and the mixture is thick; this will take about 20-25 minutes. The rice should be creamy but still retain some bite. Stir in the roasted sweet potato, parmesan and Taleggio. Season to taste. Divide risotto among bowls and top with extra parmesan and Taleggio. Scatter with extra rosemary leaves to serve.