SWEET POTATO RISOTTO
Steps:
- Boil rice in salted water for 17 minutes
- Drain rice and set aside
- Set pan to medium-high heat and cook pancetta
- Remove pancetta from pan and set aside
- Add oil if needed, cook onion and garlic in oil until softened and translucent
- Add rice and stir until glossy, add more oil if needed
- Add salt, pepper, paprika, and sweet potato
- Add wine and stir ingredients together, keep stirring until wine bubbles away
- Add broth 1/2 - 1 cup at a time, allowing broth to bubble away between additions. Note that once rice is tender and fully cooked more broth is not needed.
- Once all broth is incorporated, mix in cheese, basil, and cooked pancetta
- Add any toppings/finishing ingredients like shrimp or sausage
- Add more salt, pepper, and paprika to taste
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