Prosciutto and Sweet Potato Risotto
2 medium sweet potatoes, scrubbed and cut into 1/2 inch chunks
1/4 cup butter
1 bunch of scallions, finely sliced
1 3/4 cup arborrio rice
2 bay leaves
5 cups hot Chicken stock
1/4 cup olive oil
3 ounces prosciutto, cut into pieces
2 tablespoons chopped, mixed herbs, such as parsley, chervil, tarragon, and chives
salt and pepper
Cook the sweet potato pieces in lightly salted, boiling water for 2-3 minutes to soften. Drain and set aside.
Melt the butter in a large, heavy saucepan. Add the scallions and sauté for one minute. Add the rice and stir well to coat the grains with the butter.
Add the bay leaves to the rice. Add the hot chicken stock, one large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding the stock this way, cooking until the rice is creamy, but the grains are still firm. This, accoring to the book, should take about 20 minutes, but always takes us closer to 40 minutes.
Meanwhile, heat the olive oil in a frying pan and fry the sweet potatoes, stirring frequently, until golden, about 6-8 minutes.
Add the herbs to the risotto and season to taste wiht salt and pepper. Add the prosciutto and sweet potatoes, folding in gently. Cover and let the risotto rest for a few minutes before serving.