 
Sweet potatoes make this risotto seasonal, while jalapeño chiles give it a kick.
November 2008
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Fall Cheese Recipes
Page 7: Sweet Potato Risotto With Fontina
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All-Cheese Dinner Menu
Sweet Potato Risotto With Fontina
This delectable risotto was developed by Chef Michael Foley, of the famous Printer’s Row restaurant in Chicago. It incorporates fontina, an Italian melting cheese, and nutritious sweet potatoes. Then you kick the heat up by adding jalapeño chiles.
Yields 4 servings.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup jalapeño peppers, finely
chopped
- 1 cup arborio rice
- 3 cups chicken stock, divided
- 4 tablespoons orange liqueur
- 3 tablespoons butter
- 1 cup sweet potato, diced and
blanched
- 1/2 cup spinach
- 1/2 cup fontina, grated (plus
additional to garnish)
- Salt and pepper to taste
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 Roth Käse’s Mezzaluna fontina cheese. |
Preparation
- Heat olive oil in a large skillet over medium heat; sauté onions until translucent. Add garlic, jalapeño chiles and rice; cook for 5 minutes, stirring occasionally
- Stir in 1 cup of chicken stock until most of liquid is absorbed. Repeat with remaining stock.
- Stir in remaining ingredients until well combined and serve immediately.
- For service, garnish with additional fontina.
Next Recipe: Buttermilk Blue Ice Cream With Port-Poached Pears
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