Sweet Potato and Chicken Risotto

Are you ready to love me? THIS STUFF IS HEAVEN.  My dad took me out to Brio last week and I was super sad because at $20/plate there is no way I can justify ever going there on my own. But making it on my own... YES! Check out the video and be prepared to LOVE me (or the chef who made this deliciousness.)

http://www.naplesnews.com/news/2010/oct/05/video-cook-it-sweet-potato-and-chicken-risotto/

Sweet Potato and Chicken Risotto

Ingredients

2 ounces olive oil
4 ounces pancetta
12 ounces sweet potatoes, roasted (recipe below)
8 ounces asparagus, grilled, cut on a diagonal
24 ounces chicken stock (may be purchased)
24 ounces risotto, cooked (recipe below)
12 ounces pulled oven-roasted chicken (I got a rotisserie chicken)
4 tablespoons unsalted butter
8 tablespoons Reggiano or Parmesan cheese, shredded
4 pinches salt and pepper
4 teaspoons pine nuts, toasted (place in 350 degrees oven for five minutes and toast till golden brown-- or in a dry pan till they're browned)
4 teaspoons fresh thyme, chopped

Preparation

Heat oil in a sauté pan.

Add pancetta & sauté until golden brown and crispy.

Add sweet potatoes, asparagus, chicken stock and risotto.

Stir to combine and cook risotto.

Add chicken, butter, Reggiano or Parmesan and salt and pepper.

Stir to mix.

Place on a serving plate and garnish with pine nuts and thyme.

Serves 4 (large portions)

Roasted sweet potatoes

Dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.

Risotto

Ingredients

1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
½ cup white wine
2 tablespoons butter, cut into small pieces

Preparation

In a large pot, heat the stock and 2 cups water over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat.

Add the onions and garlic to pan and saute to soften 3 to 4 minutes.

Stir in the rice and heat the rice for one to two minutes, then add the wine and cook until evaporated.

Add in the hot stock a few ladles at a time and stir for a minute with each addition to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.

When rice is cooked to al dente, stir in the butter and cheese. Season with salt and pepper, to taste and transfer to a sheet pan and cool.