Mark Esguerra’s Sweet Potato Risotto

Makes: 4 servings

This is one of Esguerra’s signature dishes on his new menu at Stella. He says he ran it by some of the chefs he worked with in Toronto, and some suggested using roasted squash, but he prefers the more unusual sweet potato. 1 tbsp (15 mL) extra-virgin olive oil Half small white onion, diced ¼ cup (50 mL) white wine 1 cup (250 mL) boiled and mashed sweet potato (one medium sweet potato) 2 cloves of garlic, crushed 1 1/2 cups (375 mL or 300 g) risotto (Arborio) rice 4 cups (1 L) chicken or vegetable stock Parmesan, fresh grated, to your liking 2 tbsp (25 mL) unsalted butter Salt and pepper, to taste 1 tbsp (15 mL) ricotta cheese 1 tbsp (15 mL) candied walnuts (store-bought is fine) 8 sage leaves, fried until crispy

1. On moderate heat, add the oil to a large sauté pan. Add the onion and fry 2 to 3 minutes.

2. Add the wine and let simmer for 1 minute to cook off the alcohol.

3. Add mashed sweet potato and garlic, stirring continuously for 1 minute to prevent sticking.

4. Add the rice to the pan and stir in. Add 1 cup (250 mL) of the hot stock and reduce to gentle heat, stirring continuously. Once the stock has been absorbed, add one more cup (250 mL) and repeat until most of the broth is used.

5. Gently stirring here and there, test a spoonful, add more stock if not cooked through, and repeat as necessary. It should take about 25 to 30 minutes to cook until al dente. 6. Remove from the heat and add freshly grated Parmesan to taste. Add butter, salt and pepper to taste and fold in. 7. Plate immediately and garnish with ricotta, candied walnuts and fried sage.