Monday, November 15, 2010

sweet potato, roasted corn, and plantain risotto

1 large sweet potato, peeled and cut into small dice.
1 1/2 cup corn kernels
1 1/2 cups small diced plantains, not overly ripe
olive oil
1 1/2 cups Arborio rice
1/2 cup white wine
4 cups vegetable stock
2 cups water, combined with stock and heated
Let’s start with the sweet potato: you can either roast or boil it. To roast, toss the diced potatoes in some olive oil with salt and pepper and then spread on a baking sheet. Cook at 375 for about fifteen to twenty minutes, until brown and soft. To boil, cover with water and bring to a boil. Let cook for ten minutes or so – until potatoes are soft. Drain before adding to risotto.

Heat a flat-sided saut̩ pan and add olive oil. I choose to do these separately, even though it takes a little more time. Let the plantains get browned and soft, then set aside. Add more olive oil. Cook the corn until it really starts to caramelize, then add the rice to the pan and stir for about a minute. Pour in wine and deglaze the pan. When the wine has almost evaporated, begin to add the stock/water in batches Рabout a cup and a half at a time. The mixture should be bubbling, but not on high heat. When the liquid is almost gone, add more until you use you what you have.
After the second infusion of stock, I add the sweet potatoes so they can cook into the risotto a bit. I add the plantains after the third infusion. When you get down to the end of the stock, Keep stirring until the mixture is thick, but still shows a bit of liquid. Turn off heat, stir well, and let sit for about ten minutes before serving.
I often add about a cup and a half of cheddar cheese to this recipe, but leave it out when I am serving it with the Pimento Cheese Stuffed Pork Chops.