Sweet potato risotto with mascarpone and toasted almonds

Peel the sweet potato, cut into small cubes, and sauté in a non-stick pan with olive oil, salt, and freshly ground pepper.

Place the almonds on a baking tray and roast evenly in the oven at 140 °C (fan) for about 20–30 minutes.

Peel the shallots and finely dice (brunoise). Sweat gently in a pot with olive oil and a little salt over moderate heat until translucent, then add the rice and toast briefly with the shallots.

Deglaze the rice with the white wine, then gradually add the hot vegetable stock while stirring constantly (about 16–17 minutes).

The rice should be al dente. Remove the pot from the heat, stir in the diced butter and half of the mascarpone (mantecare), and let the risotto rest for about 1 minute. Then fold in the grated cheese, the splash of amaretto, and the orange zest.

Season with salt and pepper and plate on a flat plate. Spoon the remaining mascarpone in small dots over the risotto, scatter the sweet potato cubes on top, and arrange the toasted almonds decoratively.