Michelle's blog: "Side Dishes"

INGREDIENTS * 6 cups chicken broth, divided * 3 tablespoons olive oil, divided * 1 pound portobello mushrooms, thinly sliced * 1 pound white mushrooms, thinly sliced * 2 shallots, diced * 1 1/2 cups Arborio rice * 1/2 cup dry white wine * sea salt to taste * freshly ground black pepper to taste * 3 tablespoons finely chopped chives * 4 tablespoons butter * 1/3 cup freshly grated Parmesan cheese DIRECTIONS 1. In a saucepan, warm the broth over low heat. 2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. 3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. 4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

INGREDIENTS * 5 sweet potatoes * 1/4 teaspoon salt * 1/4 cup butter * 2 eggs * 1 teaspoon vanilla extract * 1/2 teaspoon ground cinnamon * 1/2 cup white sugar * 2 tablespoons heavy cream * 1/4 cup butter, softened * 3 tablespoons all-purpose flour * 3/4 cup packed light brown sugar * 1/2 cup chopped pecans DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 2. Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash. 3. In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. 4. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. 5. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.