Test Run - Sweet Potato Risotto

Sweet potato risotto- the dish I can never seem to get perfect.  I feel like it has so much potential, and even done poorly has decent flavor.  Why can't I go any farther with it?  Despite my own mishaps with the dish, I've been able to successfully market it to my vegetarian friends.  Due to popular demand, and a spin that made me like the dish a lot more, here is [finally] my sweet potato risotto.

The first time I made the dish, I made a 'classic' preparation, starting with a shallot and butter, then using chicken stock as the liquid.  It didn't suck.  It is however, extremely difficult to pair with.  I continued to make this preparation, adding garlic or other seasonings, for some time.

Months later a tropical twist hit- coconut milk for the liquid.  Don't need butter anymore, but have to season much more aggressively to cut through the thick flavor of coconut milk.  To accomplish this I started the pan with garlic and an insane amount of ginger.  The dish would then be finished with lime juice and zest to cut through.  This was pretty good.  The lime was key to the dish because there was a dire need for acid.

More time passes and the time to think about Thanksgiving arrives.  The last Thursday in November isn't Thanksgiving without sweet potatoes.  To keep Thanksgiving regional, I again ponder how to modify the dish.  I see an episode of Simply Ming where the master ingredients are ginger and cranberries.  Brilliant.

I make the dish for the last time, using fresh cranberries, which also add to the Thanksgiving ambiance.  Here is how to do it:

Sweet Potato Risotto

• 2 Sweet Potatoes
• 1.5" Ginger, grated (probably more)
• 1 Shallot
• 1 Can Coconut Milk (1/2 should be enough)
• 1 Lime
• 3/4 Cup Fresh Cranberries
• Mint Garnish

1. Put 1 TBL of oil in a pot and add the cranberries and ginger.  Sauté the cranberries until they pop.
2. While the cranberries are cooking, dice the sweet potatoes to the size of rice grains.  Be patient, poor knife work makes the dish look really really bad, and it will not cook evenly.
3. Add the sweet potatoes and 1/2 the can of coconut milk to the pot.  Stir.
4. Stir.
5. Stir.
6. Keep Stirring.
7. Stir over medium heat for about 25 minutes, adding more liquid if needed.  Be sure not to overcook the sweet potatoes to mush.
8. Once all the starches have been properly released and the potatoes are cooked through, remove from heat.  Add the zest and juice of lime, mix well.
9. Garnish with a sprig of mint.
10. Devour.

Sweet Potato Risotto with Cranberries, sans Mint

Comments

[Haley]

I just stumbled upon your blog, and love all of your creative recipes, especially this risotto!! I envy anyone who can make a good risotto since mine never turn out!

I would love to write about your recipe on our blog! If you are interested send me an email!

Thanks!
Haley, KI Blogger

[Jill]

Risotto is one of my favorite things to make...and eat. This sounds incredible. Very creative.