Winter Risotto Recipe

Prepare and roast sweet potato

Preheat oven to 425°F (220°C). Cut the peeled sweet potato into 1/2-inch cubes. Toss cubes with 1 tbs olive oil, smoked paprika, 1/2 tsp sea salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a parchment-lined baking sheet. Roast 20–25 minutes, turning once halfway, until edges are caramelized and cubes are crisp-tender. Remove from oven and set aside to cool slightly.

Season and grill shrimp

Pat shrimp dry. In a bowl, toss shrimp with 1 tbs olive oil, minced garlic, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Heat a large cast-iron or grill pan over medium-high heat until hot. Add 1 tbs butter and swirl. Add shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and lightly charred. Remove from pan and keep warm. Reserve pan juices for a touch of flavor to finish the risotto if desired.

Warm the stock

Place 5 cups of stock in a saucepan and keep it warm over low heat; it should be hot but not boiling throughout the risotto process.

Sauté aromatics and toast rice

In a heavy-bottomed sauté pan or wide saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the diced onion and cook 4–5 minutes until translucent but not browned. Stir in 1 tsp minced garlic and cook 30 seconds. Add 1.5 cups Arborio rice and stir to coat, toasting the rice 1.5–2 minutes until edges become translucent.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir constantly until mostly absorbed.

Add stock gradually

Begin adding the hot stock, about 3/4 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes total, until rice is creamy and al dente. Adjust heat to maintain a gentle simmer; rice should be stirring frequently but not violently boiling.

Finish risotto

When the rice is tender but with a slight bite, remove pan from heat. Stir in 2 tbs butter, 3 tbs mascarpone, 3 tbs grated Parmesan, chopped thyme, 3/4 tsp salt and 1/2 tsp black pepper. Add 1 tsp lemon juice and 1 tsp extra-virgin olive oil. Taste and adjust seasoning. Risotto should be creamy and slightly loose — add up to 2–3 tbs warm stock if it needs loosening.

Spoon risotto into warmed shallow bowls, making a slight well in the center of each portion. Arrange 3 grilled shrimp on top of each risotto portion. Scatter roasted sweet potato croutons around the shrimp and risotto. Drizzle a small amount of extra-virgin olive oil over each plate and sprinkle with chopped parsley and optional microgreens or extra thyme. Finish with a light dusting of additional grated Parmesan if desired.