Ham and Pea Risotto

I found this recipe on the Taste and Tell blog (which I love) and I was really excited for (1) a way to use up the ham my mom gave me and (2) trying something new. This was perfect for both of them, and although it was not a quick recipe, it was fairly simple, and oh so delicious. I'm talking, like the best thing I've eaten for a while.

Also. i had to read the recipe a few times to figure out how many pans i needed, etc. hopefully the way i wrote it will make it easier to decipher.

Ham and Pea Risotto

ingredients:

1 T olive oil

1 celery stick, chopped

2 T fresh flat-leaf parsley (or 2 tsp. dried parsley)

black pepper

3/4 c. ham, cubed

1 2/3 cup frozen green peas

3 1/2 cup chicken stock

4 T butter

1 onion, chopped

1 cup arborio rice

1/3 cup grated parmesan cheese

pan 1: saute pan.

heat the oil in a saute pan. add the celery, parsley, and some pepper. cook for 2-3 minutes.

add the ham and stir. add the peas and 1/4 cup chicken stock.

bring to a boil, reduce heat, and simmer, uncovered until most of the liquid is gone. set aside.

pan 2: medium sized sauce pan.

put the remaining 3 1/4 cups chicken stock in the pan. simmer.

pan 3: large sauce pan or stock pot.

melt the butter, and add the onion. stir until softened.

add the rice and stir well, coating it with the butter.

gradually stir in the hot chicken stock, about 1/2 cup at a time. stir until liquid has been completely absorbed before adding more.

(NOTE: if you're impatient like I am, this only lasts about 10 minutes. after that, I just added it, covered it, and let it sit on med-low for several minutes, stirring occasionally until the liquid was absorbed)

the rice should be creamy and tender.

mix in the pea/ham/celery mixture and the parmesan cheese and serve!

this was seriously delicious. savory. and comforting.