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1
Combine the chicken broth, yams, carrot and celery in a large pot and bring to a boil.
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2
Lower heat and simmer until reduced to 10 cups, about 30 minutes.
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3
With a slotted spoon remove 1 yam, cut it into 1/2-inch dice and set aside to use in preparing the rice.
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4
Remove the broth and remaining vegetables from the heat, puree in a blender and set aside to cool.
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5
Meanwhile, make the garnish.
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6
Preheat the oven to 350 degrees.
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7
Combine the olive oil, water, salt and cayenne in a bowl.
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8
Add the almonds and toss to coat them.
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9
Spread the almonds on a baking sheet and bake until golden, about 15 minutes.
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10
Remove from the sheet and set aside.
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11
The recipe can be done ahead to this point for up to 3 days before serving; refrigerate the broth and the diced yam.
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12
Forty minutes before serving, warm the yam broth over low heat and bring the reserved yam to room temperature if necessary.
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13
In a heavy pot, melt the butter over low heat.
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14
Add the onion, cover and cook until soft, about 5 minutes, stirring to avoid browning.
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15
Add the rice and stir well.
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16
Ladle in 1/2 cup of the broth and stir.
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17
Increase the heat to medium-high and for the next half hour continue ladling in the broth and stirring the rice to help it absorb the liquid and to prevent it from sticking.
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18
After 20 minutes, add the diced yam.
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19
When 1 cup of yam broth remains, the rice should be tender.
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20
If it is not, add simmering water and continue stirring until it is.
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21
Remove from the heat immediately.
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22
Vigorously stir in the remaining yam broth.
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23
This should make a very soupy porridge.
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24
Quickly stir in half the minced sage and chives and the Parmesan.
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25
Adjust seasoning with salt and pepper to taste.
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26
Stir in the greens and carefully stir in the mozzarella.
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27
Divide among bowls.
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28
Garnish with a sprinkling of the spiced almonds and the remaining fresh sage and chives and serve immediately.
