Source: Bon Appetit
This recipe is to be served with the Cornish hens.
4 tablespoons (1/4 stick) butter
2 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch pieces
2 onions, chopped
1/2 teaspoon minced peeled fresh ginger
1 1/3 cup arborio rice or medium-grain rice
1/2 cup dry Riesling wine
1 1/3 cup mascarpone cheese
Method:
Melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.
To prepare ahead: Combine the rice and yam mixture and cool. When ready to serve, gently reheat the yams and rice with the Riesling wine and proceed with the recipe.
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