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1
Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves.
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2
Boil until reduced to 1 cup, stirring frequently, about 20 minutes.
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3
Puree sauce in processor.
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4
Strain into small bowl.
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5
(Sauce can be made 1 day ahead.
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6
Cool, cover and chill.)
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7
Preheat oven to 400F.
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8
Place game hens, cut side down, on small baking sheet.
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9
Sprinkle with salt and pepper.
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10
Bake 30 minutes.
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11
Increase oven temperature to 450F.
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12
Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.
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13
Meanwhile, melt butter in heavy large skillet over medium-high heat.
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14
Add yams, onion and ginger; saute until yams are tender, about 15 minutes.
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15
Remove from heat.
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16
Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes.
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17
Drain rice.
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18
Add rice to yam mixture in skillet.
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19
Add Riesling and stir over low heat to blend.
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20
Add mascarpone and stir to melt.
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21
Season with salt and pepper.
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22
Rewarm sauce.
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23
Spoon risotto onto plates.
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24
Top with hen.
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25
Sprinkle with nuts, parsley and orange peel.
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26
Drizzle sauce around risotto.
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27
*Italian cream cheese, available at Italian markets and many supermarkets.
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28
If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream.
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29
Use 2/3 cup mixture for the recipe.
