Roasted Sweet Potato Risotto.

I think I officially turned into a grown up last night.

And not because I made risotto. Because I hung a picture on the wall all by myself. Err… well, I tried to hang a picture on the wall all by myself.

At this point I’m still waiting for it to come crashing down on top of my head. It’s going to happen. I know it’s coming any… second… now.

Boom.

Anyway, I definitely did this the wrong way. Like you’re even surprised. I was sort of just “moving” a picture if that’s what you want to call it… so I didn’t need a drill or anything. Actually I probably could have used a drill, but I couldn’t find one and could have easily overlooked it because, well… when your mind is clouded with shoes, chocolate and glitter all day, a drill is not something you simply pick out in a crowded room. Plus, I don’t trust myself around a drill because when I hold a drill, I envision horrible things like how I get that weird feeling when doing dishes and want to stick my entire hand in the garbage disposal. I think I need medicated.

Instead, I pulled the screws (nails?) out of the wall and then moved them where I wanted them to go – without, uh, leveling or measuring anything – and then gently pounded them with a hammer because I saw way too many cheesy 90s sitcoms about smashing your thumb with a hammer when you go full force. And well. I just wasn’t having that.

I had to do this about 30 times before getting it right.

Coincidentally, there are now about 30 holes in my wall. At least they match my new age.

Though I don’t know if I feel like I’m 13, 30 or whatever number “clueless” stands for. But I do know that I felt very productive and patient that I made risotto without throwing a tantrum. And then, to hang a picture?! In, like, the same day? What? I was just Miss Patience yesterday. Please give me a sash and a tiara. Now.

In other news, I get this weird risotto craving in December.

I don’t know. Something about December just makes me want it. Last year around this time I made some red wine goat cheese risotto (how that was an entire year ago, I do not know) and it’s just about my favorite thing ever. (Along with everything else.) I know I’m cut from a weird cloth where I don’t find egg poaching and risotto making to be that challenging, but you should seriously see me try to dice an onion. Um. I almost lose my entire hand every single day. Or evenly toast toast. Yeah. How do you mess that up?

Or hang a picture on the wall.

Okay, I’m done.

Oh except that for some reason I am thoroughly obsessed with serving this with a perfectly seared filet. Truly, it’s all I can think about. This risotto is made with white wine, sweet potatoes, brown butter, parmesan, bacon and a ton of herbs. Doesn’t that just scream “give me a freaking steak!?”

I thought so too.

Roasted Sweet Potato Risotto

Yield: 4

Prep Time: 45 minutes mins

Cook Time: 30 minutes mins

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Ingredients

• 1 medium sweet potato, peeled and chopped
• 1/4 teaspoon nutmeg
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice
• 1 1/3 cups dry white wine
• 4 cups vegetable or chicken stock
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons brown butter
• 4 slices bacon, cooked and crumbled
• 3 tablespoons chopped fresh herbs: sage, parsley + rosemary

Instructions 

• Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed (or you could use a blender or food processor – I just used a potato masher), then set aside.
• [Note: while the potatoes are roasting you can do other things, like cook the bacon or chop the fresh herbs to get it out of the way.]
• Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.
• Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil and butter (not the brown butter), then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. The whole process will take about 20-25 minutes. If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
• Once the rice is cooked to your liking, reduce heat to low and stir in about 3/4 cup the sweet potato puree. Take a few minutes and really stir so it is well-absorbed. Stir in parmesan cheese and brown butter, mixing to combine. Taste and season additionally if desired, but remember that you are going to add bacon on top!
• To serve, place the risotto in a bowl and top with some additional cheese, a sprinkling of herbs, the crumbled bacon and then more herbs and cheese if desired. Serve immediately!

Course: Main Course

Cuisine: American

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This also might = Christmas Eve dinner menu. If so, I’m coming to your house.