I think I officially became a grown-up last night.
Not because I made risotto, but because I hung a picture on the wall by myself. Well… I tried to hang a picture by myself.
I’m still waiting for it to come crashing down on my head. It feels like it’s only a matter of time.
Boom.
I did this the wrong way, of course. I was just “moving” a picture, so I told myself I didn’t need a drill. I probably should have used one, but I couldn’t find mine. When your brain is full of shoes, chocolate and glitter, a drill doesn’t exactly jump out at you. Also, I don’t trust myself with power tools — when I hold a drill, my imagination runs wild with terrible ideas and I start picturing ridiculous accidents. So I avoided it.
Instead I removed the nails (or were they screws?), moved them where I thought they should go, and gently tapped them in with a hammer because I’ve seen too many sitcoms about smashing your thumb. I wasn’t about to reenact that scene.
I had to try it about thirty times before I got it right.
So now there are roughly thirty holes in my wall. At least the number matches my newfound maturity.
I don’t know if I feel like I’m thirteen, thirty, or whatever age “clueless” represents. But I do know I felt incredibly productive and patient: I made risotto without throwing a tantrum, and then I hung a picture the same day. Miss Patience, that was me. Someone hand me a sash and a tiara.
In other news, I get this irrational risotto craving every December.
Something about the month makes me want warm, creamy rice. Last year I made a red wine and goat cheese risotto with caramelized mushrooms and it remains one of my favorites. I don’t find poaching eggs or making risotto intimidating, but chopping an onion is another story — I feel like I might lose a finger every day. Or burn toast. How do people consistently toast bread without trouble?
Clearly hanging a picture is also in the same category of mysterious domestic feats.
Back to food: I’ve been obsessing about serving this risotto with a perfectly seared filet. The flavor combination practically demands steak. This recipe blends white wine, roasted sweet potatoes, brown butter, Parmesan, bacon and plenty of fresh herbs. Doesn’t that just scream “serve me with steak?”
I thought so too.
Roasted Sweet Potato Risotto
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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 and rosemary
Instructions
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Preheat the oven to 400°F. Toss the chopped sweet potato with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika. Spread on a baking sheet and roast for about 30 minutes, turning every 8–10 minutes until tender. Mash or puree the roasted sweet potato and set aside.
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While the potatoes roast, cook the bacon if using and chop the herbs.
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Warm the stock in a small saucepan over medium-low heat; keep it hot but not boiling.
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In a larger saucepan or Dutch oven, heat the remaining olive oil and the unsalted butter over medium heat. Add the shallot with a pinch of salt and cook 2–3 minutes until softened. Add garlic and cook 30 seconds. Increase the heat slightly, add the arborio rice and stir to coat. Toast the rice for about 5 minutes until it becomes translucent.
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Reduce heat to medium-low and add the white wine, stirring until mostly absorbed. Add about one-third of the warm stock and stir until absorbed, repeating with the remaining stock in batches. Continue stirring and adding stock until the rice is tender but still has a slight bite, about 20–25 minutes total. If needed, add more liquid to reach the desired texture.
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When the rice is cooked, reduce to low and stir in about 3/4 cup of the sweet potato puree. Mix in the Parmesan and the brown butter. Taste and adjust seasoning as needed, remembering you’ll top with bacon.
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Serve the risotto immediately, topped with extra cheese, chopped herbs and the crumbled bacon.
Did you make this recipe?
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This might just become my Christmas Eve dinner. If so, consider this my RSVP — I’m coming to your house.