Photo Updated March 2013
Happy 2011!! I’ll be honest – I was actually quite glad to wave goodbye to 2010, and I’m so looking forward to 2011. It’s going to be a great year!!
Before I get to the recipe, I just want to run a little poll. What kinds of things would you like for me to keep doing or do differently in 2011? Different kinds of recipes? Also, I’m in the process of having a new blog design. What kinds of features or changes would you like to see? I want to make sure and keep everything user friendly!!
And onto the recipe… I mentioned last week that I’ve been a bit under the weather. It’s managed to hit my entire family, and I can’t wait until it has passed us over. And since I haven’t been feeling that great, and my appetite has been next to nothing, there hasn’t been a whole lot of cooking going on in my house. But I did manage to make a small Christmas dinner for my family, complete with a ginormous ham. When I went to buy it, I bought the smallest one I could find, but I swear this thing could still feed an army. And since I’m trying to be really good about using up leftovers and not throwing anything out, many ham based recipes have been on the menu. But then the sickness hits, and I don’t feel like cooking. But I decided to make this risotto anyway. I can’t believe how comforting a nice big bowl of risotto is when you’re feeling not at your best! And really, the stirring I think was therapeutic. Call me crazy, but I thought this was the perfect meal for someone feeling under the weather!
- 1 tablespoon olive oil
- 1 celery stick, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- freshly ground pepper
- ¾ cup coarsely chopped ham
- 1⅔ cup frozen green peas
- 3½ cups chicken stock
- 2 ounces butter
- 1 onion, chopped
- 1 cup arborio rice
- ⅓ cup grated Parmesan
- shaved Parmesan, for serving
- Heat the oil in a saute pan. Add the celery, parsley and some pepper and cook, stirring, over medium heat for 2-3 minutes. Add the ham and stir. Add the peas and ¼ cup chicken stock, bring to a boil, then reduce heat and simmer, uncovered, until most of the liquid has evaporated. Set aside.
- Put the remaining stock in a separate pan and bring to a simmer.
- Melt the butter in a large, heavy-based saucepan. Add the onion and stir until softened. Add the rice and stir well, making sure the rice is coated with the butter. Gradually stir in the hot stock, ½ cup at a time. Stir until the liquid has been completely absorbed before adding more. Stir over low heat until all the stock has been absorbed and the rice is creamy and tender. (It should take 25-30 minutes.) Season to taste.
- Add the pea/ham mixture and grated Parmesan and serve with Parmesan shavings and black pepper.
- adapted from The Essential Christmas Cookbook