Recipe - risotto with taioba and plantains (risoto de taioba com banana-da-terra)

Ingredients

• 4 ripe plaintains
• 1 qt light chicken or vegetable broth
• 1 Tbsp extra-virgin olive oil
• 1/2 medium onion, finely chopped
• 2 bunches taioba, coarsely chopped
• 1 lb arborio rice
• 1/2 bottle dry white wine
• salt to taste
• 1/2 cup salted butter
• 1 cup freshly grated parmesan cheese

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Preparation

• In a large saucepan heat the olive oil over medium high heat and saute the onions until golden then add the rice and 1/3 of the taioba and continue to fry, stirring continuously, until the rice is transparent and the greens are softened.
• Add the wine and cook, stirring constantly, over medium heat until the wine is fully absorbed and the rice is beginning to dry. Then add the hot broth and another 1/3 of the taioba. Add the banana slices and continue to cook, stirring constantly, until the broth is absorbed and the rice is "al dente."
• Add in the balance of the taioba and remove the pan from the heat. Add the butter and grated cheese, mix all together, cover the pan and let rest for 2 minutes. Serve immediately, decorated if desired with some sauteed plantain slices.