Cook it! Chicken Sweet Potato Risotto
Learn to cook a simple risotto form ...
5505 Tamiami Trail North, Naples, FL
Watch executive chef Joseph Tuller of Brio Tuscan Grille, Waterside Shops, 5505 U.S. 41 N., Naples, 593-5310, make sweet potato and chicken risotto on CookIt!
Tuller is a native of Columbus, Ohio. He knows his way around kitchens, because he has been working in them since he was 16, when he started as a dishwasher, he says. Tuller was put on the line at 17 and eventually opened his own restaurant in Columbus. His love of food comes naturally, because he grew up on a farm and his family still grows corn, soy, Indian corn and winter wheat.
Naples has been his home for the past four years, and he says he has fallen in love with the weather and easy lifestyle of this slice of paradise.
Tuller says he enjoys eating any of the steaks on his menu, but his fresh salads are very popular with the lunch crowd. Everything in the restaurant is cooked in-house, he says, including $8.95 lunches, new pastas and larger desserts being introduced to the menu this fall.
Sweet potato and chicken risotto
2 ounces olive oil
4 ounces pancetta
12 ounces sweet potatoes, roasted (recipe below)
8 ounces asparagus, grilled, cut on a diagonal
24 ounces chicken stock (may be purchased)
24 ounces risotto, cooked (recipe below)
12 ounces pulled oven-roasted chicken
4 tablespoons unsalted butter
8 tablespoons Reggiano or Parmesan cheese, shredded
4 pinches salt and pepper
4 teaspoons pine nuts, toasted (place in 350 degrees oven for five minutes and toast till golden brown)
4 teaspoons fresh thyme, chopped
Heat oil in a sauté pan.
Add pancetta & sauté until golden brown and crispy.
Add sweet potatoes, asparagus, chicken stock and risotto.
Stir to combine and cook risotto.
Add chicken, butter, Reggiano or Parmesan and salt and pepper.
Stir to mix.
Place on a serving plate and garnish with pine nuts and thyme.
Roasted sweet potatoes
Dice 2 sweet potatoes, mix with salt and pepper and olive oil to coat. Place in a 350 degree oven for 35 minutes and cook until slight browning occurs.
1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
½ cup white wine
2 tablespoons butter, cut into small pieces
In a large pot, heat the stock and 2 cups water over medium low heat.
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat.
Add the onions and garlic to pan and saute to soften 3 to 4 minutes.
Stir in the rice and heat the rice for one to two minutes, then add the wine and cook until evaporated.
Add in the hot stock a few ladles at a time and stir for a minute with each addition to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges.
When rice is cooked to al dente, stir in the butter and cheese. Season with salt and pepper, to taste and transfer to a sheet pan and cool.