Risotto With Yams And Sage Recipes

Steps:

• Heat oven to 450 degrees. In a medium ovenproof saucepan, heat oil over medium heat. Add shallots; cook, stirring until shallots are translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add saffron and wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.
• Add stock, sage, salt, and pepper. Cover saucepan; transfer to oven. Bake until all of the stock is absorbed and rice is tender, about 25 minutes.
• Remove the cover from saucepan. Dot the top of the rice with butter, arrange sage over the rice, and bake until butter is melted, about 5 minutes more. Serve immediately.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
• While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
• At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

Steps:

• Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
• In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
• Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
• In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
• Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
• Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.

Steps:

• Combine the chicken broth, yams, carrot and celery in a large pot and bring to a boil. Lower heat and simmer until reduced to 10 cups, about 30 minutes. With a slotted spoon remove 1 yam, cut it into 1/2-inch dice and set aside to use in preparing the rice. Remove the broth and remaining vegetables from the heat, puree in a blender and set aside to cool.
• Meanwhile, make the garnish. Preheat the oven to 350 degrees. Combine the olive oil, water, salt and cayenne in a bowl. Add the almonds and toss to coat them. Spread the almonds on a baking sheet and bake until golden, about 15 minutes. Remove from the sheet and set aside. The recipe can be done ahead to this point for up to 3 days before serving; refrigerate the broth and the diced yam.
• Forty minutes before serving, warm the yam broth over low heat and bring the reserved yam to room temperature if necessary. In a heavy pot, melt the butter over low heat. Add the onion, cover and cook until soft, about 5 minutes, stirring to avoid browning. Add the rice and stir well. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium-high and for the next half hour continue ladling in the broth and stirring the rice to help it absorb the liquid and to prevent it from sticking. After 20 minutes, add the diced yam. When 1 cup of yam broth remains, the rice should be tender. If it is not, add simmering water and continue stirring until it is. Remove from the heat immediately.
• Vigorously stir in the remaining yam broth. This should make a very soupy porridge. Quickly stir in half the minced sage and chives and the Parmesan. Adjust seasoning with salt and pepper to taste. Stir in the greens and carefully stir in the mozzarella. Divide among bowls. Garnish with a sprinkling of the spiced almonds and the remaining fresh sage and chives and serve immediately.