Sweet Potato Risotto with Sage

Yield: 4 servings
Active time: 45 minutes
Start to finish: 45 minutes

2 sweet potatoes
2 tablespoons butter
1 tablespoon extra virgin olive oil
Salt and pepper to taste

2 tablespoons butter
1 onion, medium dice
2 cloves garlic, minced
Salt and pepper to taste
1 cup Arborio rice
½ cup white wine
4-6 cups chicken or vegetable stock, heated
½ cup grated parmesan cheese
2 tablespoons fresh sage, rough chopped
Truffle salt and pepper to taste

1. To prepare the sweet potatoes, peel them and cut into medium dice.
2. Heat a large sauté pan over medium high heat and add the butter and olive oil.
3. Sauté the sweet potatoes, tossing occasionally, until lightly caramelized and tender, about 8-9 minutes. Season with salt and pepper to taste and set aside. 
4. You can alternatively toss the sweet potatoes with olive oil, salt and pepper and roast on a sheet tray at 400° until golden brown and tender.
5. To prepare the risotto, heat a large wide pan over medium heat and add the butter.
6. Gently sauté the onion until translucent. Add the garlic and cook an additional 30 seconds. Season with salt and pepper to taste.
7. Add the rice and toast for 1 minute, then add the wine and stir over medium heat until the liquid has evaporated.
8. Add the warm stock ½ cup at a time, stirring constantly after each addition, adding the next ladleful only after the previous one is completely absorbed.
9. Continue in this fashion until the rice is al dente, about 18 minutes.
10. Stir in the cheese, the caramelized sweet potatoes and the sage. Season, to taste, with truffle salt and pepper to taste. 



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