Risotto with Pine Nuts and Roasted Mushrooms

Love those sweet potatoes and nuts.  I actually mixed cashew and pine nuts, doubled the pancetta and switched the shallots for 1 onion.  I also did not mash any sweet potato but roasted both of them.  It came out beautifully.  Here is the original recipe…from Food and Drink Winter 2012.

2 medium sweet potatoes
4 tbsp olive oil, divided
Salt and freshly ground black pepper
500 g cremini mushrooms, 6 cups sliced
6 tbsp pine nuts
4 1/2 cups chicken stock (approx.) divided
60 g pancetta, finely chopped, about 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, divided
1/2 cup dry white wine
60 g finely grated Pecorino Romano, 1/2 cup

1. Preheat oven to 400 F.
2. Prick 1 sweet potato and place into small pan; peel other sweet potato and cut into 1/2 inch dice.  Toss the diced sweet potato pieces with 1 tbsp olive oil and sprinkle with salt and pepper.  Spread on a sheet pan.
3. Clean mushrooms and cut into 1/2 inch 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 and diced potato for 50 to 60 minutes.  Check mushrooms 40 minutes into baking time and remove from oven if they have a nicely caramelized crust but are still juicy on the inside.  Switch sheet pans from high rack to lower rack 25 minutes into baking time to ensure even roasting.  Once sweet potatoes are crisp and golden, remove from oven.  Peel and mash whole potato once cooled.
4. Spread pine nuts on a sheet pan and bake 5 minutes or until golden brown.
5. Meanwhile, heat stock in a saucepan over medium heat until it is just simmering.  In a second large saucepan, heat remaining 1 tbsp of oil over medium heat.  Add pancetta and cook until crisp and fat has rendered.  Add shallots and saute until translucent but not browned.  Add rice stirring to coat 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 nest, about 12 to 15 minutes in total.  Rice should still have a firm centre (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.

Serves 6

Creamy Barley Risotto with Asparagus and Porcini

Love this take on a risotto, I am a new fan of Barley!  From Food and Drink 2011

1 pkg dried porcini mushrooms (if you can't find these, just saute some mushrooms and use chicken or vegetable stock for the mushroom liquid
2 tbsp unsalted butter
1 onion, finely chopped
1/2 tsp freshly ground black pepper
1 cup pearl barley
1/2 cup dry white wine
4 cups vegetable or chicken stock
1 lb (500 g) thin asparagus spears
1/2 cup crumbled fresh soft cheese with garlic and herbs such as Boursin
1/4 cup snipped fresh chives
Salt to taste

1. In a 2 cup glass measure, combine porcini mushrooms with 1 cup water.  Cover tightly with plastic wrap and pierce plastic wrap in several places with the point of a knife.  Microwave on high for 30 seconds.  Let stand for 5 minutes.
2. Remove mushrooms, squeezing out and reserving soaking liquid.  Rinse and drain mushrooms, then chop finely.  Strain soaking liquid through a paper towel lined sieve into a medium saucepan.  Set aside.
3. In a large saucepan, melt butter over medium heat.  Add onion, porcini and pepper.  Cook for 5 to 7 minutes, stirring often, until onion is soft but not browned.  Stir in barley until well coated with onion mixture.
4. Add wine and bring to a boil, stirring until wine has been absorbed.  Stir in w2 cups stock.  Increase heat to high and bring to a boil.  Reduce heat to low and simmer, uncovered and stirring occasionally, for about 20 minutes or until stock has been absorbed, and barley has swollen and is starting to soften.
5. Meanwhile, add remaining stock to mushroom soaking liquid and heat over medium high heat until steaming.  Keep warm over low heat.
6. Add hot stock mixture to barley 1/2 cup at a time, stirring often and allowing barley to absorb stock before adding more, until most of stock is used (you may not need all of it) and barley is tender but still a little chewy, about 20 minutes.
7. Meanwhile trim woody ends from asparagus by snapping spears where they break naturally.  Cut asparagus diagonally into 1/2 inch pieces.  Stir asparagus into barley.  Cover and cook for 5 to 7 minutes or until asparagus is tender crisp.  Stir in cheese and half of chives.  Season with salt and more pepper to taste if necessary.  Spoon into shallow bowls and sprinkle with remaining chives.

Mushroom Risotto

This is a wonderful dish on its own or with fish or chicken.  From Food and Drink 2003.

1 cup boiling water
1/2 cup dried porcini mushrooms
8 oz mixed fresh wild mushrooms
2 tbsp olive oil
2 tbsp butter
1 tsp chopped garlic
Salt and freshly ground pepper
2 tbsp chopped parsley

RISOTTO
5 cups chicken stock, approx.
2 tbsp olive oil
2 tbsp butter
1/2 cup finely chopped onion
1 1/2 cups Carnaroli or arborio rice
1/2 cup white wine
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper

1. Pour boiling water over dried mushrooms in a bowl and let sit for 30 minutes.  Drain mushrooms and reserve liquid and mushrooms separately.
2. Remove stems from fresh mushrooms and slice.  Heat oil and butter in skillet over medium high heat.  Add garlic and sliced mushrooms.  Saute until mushrooms exude their liquid.  Season with salt, pepper and chopped parsley.  Leave in skillet for reheating.
3. To make risotto, bring stock to simmer on stove.  Heat oil and 1 tbsp butter in a heavy pot on medium heat.  Add onion and saute for 3 minutes or until softened.  Add rice and saute until rice is coated with oil.
4. Pour in wine and simmer steadily until wine is absorbed.  Pour in mushroom soaking liquid and dried mushrooms and cook, stirring until most of liquid is absorbed.  Add 1 cup of stock, stirring until most is absorbed.  Continue to add stock in 1 cup quantities, stirring most of the time until rice is creamy with a slight bite in the centre, about 18 to 20 minutes.  Reheat mushrooms and stir into rice.
5. Remove from heat, stir in remaining 1 tbsp butter and Parmesan cheese.  Season well with salt and pepper.  Serve immediately.

Serves 4