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Yam and Pecan Risotto
Source
Chef Greg Piccolo of the Bistro at the Maison de Ville
Number of Servings
Serves 8
Ingredients
2 yams, roasted, until tender, diced
1 1/2 cups toasted pecans, chopped
6 tablespoons olive oil
1 medium onion, diced
2 cups white wine
1 lb bag Arborio rice
2-3 quarts chicken stock
Directions
Sautee onions in oil until soft _ 3-5 minutes. Add rice and saut/N for 1 minute. Deglaze with wine. Add stock approximately 6 oz. at a time, allowing almost all of the liquid to be absorbed before adding more stock. Continue this process until rice is creamy and is cooked al dente. Add roasted yams and pecan pieces then adjust salt and pepper to taste. Grill Shrimp; place around risotto, top shrimp with sauce and serve.
