Risotto with Yam Puree, Kale, and Smoked Mozzarella Recipe

Yams and kale give a Southern touch to creamy rice risotto with mozzarella cheese. Because mozzarella is stringy by nature, be sure to use shredded rather than cubed cheese. And remember, risotto requires constant attention and stirring, but it is well worth the exercise.

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

• 4 yams (about 2-1/2 pounds total)
• About 8 cups unsalted chicken stock
• 2 Tablespoons butter
• 1 Tablespoon plus 2 teaspoons olive oil
• 1 clove garlic, minced
• 1 bunch kale, rinsed but not dried, stems removed, leaves cut crosswise into 1-inch-wide strips
• 1 yellow onion, chopped
• 2 cups Arborio or Carnaroli rice
• 4 ounces smoked mozzarella, coarsely grated (about 1-1/4 cup)
• 1 ounce aged Asiago cheese, finely grated (about 1/4 cup)
• Freshly ground pepper

Preparation:

Preheat the oven to 400 degrees F.

Using the tines of a fork, poke a few holes in the yams to let steam escape. Place them in a baking pan and bake until very tender, 45 to 60 minutes. Remove them from the oven and let sit just until cool enough to handle, about 10 minutes.

Scoop the flesh out of the skins and put it in a blender. Add 1/2 cup of the chicken stock and puree until smooth. Add more stock if necessary to achieve a creamy consistency. Transfer the puree to a small saucepan and heat it slowly. When it is hot, whisk in the butter and set aside. Keep warm.

In a medium saute pan, heat the 2 teaspoons oil over medium heat. Add the garlic and stir for 1 minute. Add the kale, cover, and cook, stirring occasionally, until it is tender and bright green, 6 to 8 minutes. Remove the cover, salt lightly, and keep warm over very low heat.

In a medium saucepan, heat the remaining stock until it is steaming but not boiling. Keep hot.

In a large saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onions and cook until they are translucent, about 5 minutes. Add the rice, stirring vigorously, and cook until it begins to turn a milky white, about 5 minutes. Add 1 ladleful (or cup) of the hot stock. Stir the rice until all of the stock is absorbed. Continue this procedure with the stock, adding 1 ladleful at a time and stirring, until the rice is plump, tender, and creamy, 15 to 20 minutes. It should take about 6 to 7 more cups of stock. (If you run out of stock, add near-boiling water.)

Next add the yam puree, stirring until it has coated all of the rice. Add the kale and the mozzarella. Stir until the cheese has melted. Divide the risotto among individual bowls or plates, and top each one with grated Asiago and a little freshly ground pepper. Serve immediately.

Yield: 8 servings as a first course; 4 servings as a main course

Note: Because mozzarella is by definition stringy, it is important that the cheese be grated rather than added in chunks. That way, the cheese will be evenly distributed throughout the risotto.

Recipe Source: The New American Cheese by Laura Werlin (Stewart, Tabori & Chang)
Reprinted with permission.