Ingredients
- 2 med sweet potatoes
- 4 tbsp. oil
- salt and pepper
- 1 lb mixed baby Portobello and cremini mushrooms 6 cups
- 6 tbsp. pine nuts
- 4 1/2 cups chicken stock
- 2 oz pancetta finely chopped { 1/2 cup}
- 2 shallots diced about 1 cup
- 1 3/4 cups Arborio rice
- 3 whole sprigs fresh thyme plus 1/4 cup chopped leaves
- 1/2 dry white wine
- 2 oz finely grated Pecorino Romano 1/2 cup
Preparation
Step 1
1.Preheat oven 400*,
2.Prick 1 sweet potato and place into small pan: peel other sweet potato and cut into 1/2 dice. Toss the diced sweet potato pieces with 1 tbsp. oil and sprinkle with salt and pepper. spread of sheet pan.
3.Clean mushrooms and cut into 1/2 slices. Toss with 2 tbsp. oil and season with Salt and Pepper. Spread on another sheet pan, spreading the mushrooms around, giving them generous space to roast . Bake mushrooms with whole potatoes and diced potatoes for 50-60 minutes. Check mushrooms 40 minutes into baking time and remove from oven if they are nicely carmelized crust but are still juicy on the inside..Once sweet potatoes are crisp and golden, remove from oven. Peel and mash whole potatoes, once cooled.
4.Spread pine nuts on sheet pan and bake 5 minutes or until golden brown.
5.Meanwhile , heat stock in a saucepan over med heat until just simmering. in a second large saucepan, heat remaining 1 tbsp. oil over med heat. Add pancetta and cook until crisp and fat has rendered. Add Shallots and saute until transclucent but not browned. Add rice, stirring to cook in oil cooking until rice no longer looks chalky , about 2 minutes.
6.Add in 3 cups of stock and thyme sprigs; stirring regularly, bring to a boil. Reduce heat to a lightly bubbling simmer, stirring occasionally until stock has been absorbed, about 10 to 12 minutes. Bottom of saucepan will look dry before more liquid is needed.
7. Add wine and stir until it has been absorbed. Stir in mashed potato. Continue to add 1/2 cup of stock at a time, stirring constantly until each portion of liquid is absorbed before adding the next,about 12 -15 minutes total. Rice should still have a firm center ( all stock may not be required)
8. Pick out thyme sprigs and add diced roasted sweet potato, mushrooms, thyme leaves and cheese; stir gently to combine. Serve and sprinkle 1 tbsp. pine nuts on each serving