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

Red Rice Salad with Red Wine Vinegar

This is a favourite!  I had never tried red rice (Wehani) before and I really enjoyed it.  The rice is a little chewy, which makes it perfect for a salad.  Sprinkle some goat cheese on top for extra flavour.  From Food & Drink 2005.

3 cups water
2 cups red rice
1/2 cup olive oil
1/4 cup red wine vinegar
salt and freshly ground pepper
1/22 cup pitted, slivered black olives
1 cup chopped green onions
1 cup diced cucumber
1/4 cup toasted pine nuts
1/4 cup chopped fresh dill (I left this out - not a dill fan)
2 tbsp chopped parsley

1. Bring a pot of water to boil.  Sprinkle in rice and bring back to boil.  Cover rice, reduce heat to low and steam for 35 to 45 minutes or until rice is tender but slightly chewy and water has been absorbed.  Remove from heat and keep covered for 5 minutes.
2. Whisk together oil and red wine vinegar.  Season with salt and pepper.  Toss half of the dressing with rice and let cool
3. When rice has cooled, combine it with olives, green onions, cucumber, pine nuts, dill and parsley.  Toss with remaining dressing.