How to Make

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By Group Chef, Jason Wardill Provenance Inns & Hotels

Master the art of this traditional Italian dish... Easily.

Sweet Potato Risotto, Harrogate Blue Cheese & Sage Serves 4

Ingredients.

300g risotto rice1200ml boiling vegetable stock500g sweet potato, cut into 1cm cubes200g sweet potato purée80g Harrogate Blue cheese, roughly choppedParmesan to taste1 onion, finely chopped2 clove garlic, crushed2 tsp butter2 dsp olive oilhalf a tsp smoked paprika 4 tbsp white wine12 sage leaves – deep fried (optional. You could just cut some sage leaves into (chiffonade- fine strips) and stir through the rice at the end)Salt & pepper to taste

Method.

On a moderate heat, add the oil and butter to a large sauté pan, add the onion and fry for 2-3 mins. Add the sweet potato, garlic, smoked paprika and gently fry for 5 mins, gently stirring so that it doesn't stick. Add the rice to the pan and stir in, then, add the wine and cook for a further minute uncovered.

Add a ladle of the hot stock, reduce to gentle heat and cover, once the stock has absorbed, add more and repeat until it's nearly all gone, gently stirring here and there. Test a spoonful, add more stock if not cooked through and repeat as necessary. This should take about 25-30 minutes.

Remove from the heat and add a knob of butter, sweet potato purée, grate in as much parmesan as liked, a squeeze of lemon, season to taste then place in a warm bowl and sprinkle some of the chopped Harrogate blue cheese and a few sage leaves and serve immediately.

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