This past weekend was a lot of fun. It snowed on Friday- we ended up with about 2-3 inches I think? Saturday my sister and I went on a run together…the frigid cold and snow certainly did not stop us! It was actually nice with the snow. We ran 8 miles on a trail called “Forbidden drive” in Philly- the snow plus the hills made for a pretty hard workout. There was actually a lot of people out walking and running on the trail–the snow made it so beautiful. For a moment or two you forgot that were in Philadelphia- it is so quiet, peaceful, wooded and pretty… a nice break from the craziness of life.
One of my good friends from Loyola, Megan, turned 24 on saturday and a bunch of my girlfriends and I went to Revel in AC to celebrate. We all had a lot of fun together- it makes me miss the good old days of college. I love those girls!
Sunday I managed to wake up early in AC and head to Princeton to meet Harry for breakfast. He is away on a rotation up in north jersey somewhere and we decided to meet sort of halfway to see each other for a few hours. It was a nice morning/afternoon together. I love that boy; he makes me very happy and I am a lucky girl! It was just one of those perfect days together By the way, the picture below is of the Princeton Crew team’s boat house and ice cream and cupcakes from The Bent Spoon in Princeton…best cupcakes I have ever had. If you ever go to Princeton, go to this place. That and Teresa’s Cafe.
I have never made risotto before I made this recipe. For some reason I was intimated by the thought of making it. I guess I thought it would be difficult to make…but it actually easy! The finished product does make you look like a talented chef, though! This was another winning recipe from How Sweet Eats. This can be enjoyed a a main entree (along side a salad or something small), as a side dish of a dinner or as a lunch! A very delicious and wholesome recipe!
Serves ~4 (or more if you serve this as a side dish)
- 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 + rosemary
- Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed (or you could use a blender or food processor – I just used a potato masher), then set aside.
- Note: while the potatoes are roasting you can do other things, like cook the bacon or chop the fresh herbs to get it out of the way.
- Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.
- Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil and butter (not the brown butter), then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. The whole process will take about 20-25 minutes. If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
- Once the rice is cooked to your liking, reduce heat to low and stir in about 3/4 cup the sweet potato puree. Take a few minutes and really stir so it is well-absorbed. Stir in parmesan cheese and brown butter, mixing to combine. Taste and season additionally if desired, but remember that you are going to add bacon on top!
- To serve, place the risotto in a bowl and top with some additional cheese, a sprinkling of herbs, the crumbled bacon and then more herbs and cheese if desired. Serve immediately!
What did you do this weekend?