hot ham water

Where it began.

Talking about the ham hock today. Which they smoked along with the ham.

Making broth is like that peaceful moment just before you fall asleep when you are aware you are about to fall asleep. Scotch ale and the smell of hot ham water make thesis writing a little more tolerable. There's something soothing about leaving a pot of whatever to simmer, letting the aroma fill your little apartment while you sit five feet away, watchful yet free to fade in and out of alertness. 

risotto in the kitchen light

The broth and hock meat went into a simple risotto. And if nothing else in life has taught me the importance of patience, there's risotto. I literally didn't stop stirring the mass until all the broth went in. It definitely helps to be chatting it up and catching up with people while stationed at your post.

risotto in the dining room light

ham hock and asparagus risotto

for broth:

smoked ham hock

half onion

2 carrots

1 celery stalk

2 garlic cloves

bay leaves

peppercorn

-bring everything to boil in pot with ~1L water

-simmer over medium for a couple hours

-strain bits and pieces

for risotto:

1.5c arborio rice

half onion
lard

ham hock meat

asparagus, roasted

1/2 c parmesan

white wine

about half liter broth, warmed

-sweat onions in lard
-add rice and stir
-add about a cup of broth with a splash of wine, keep stirring until absorbed and cooked down
-repeat until broth used up, rice texture is soft, and consistency seems right
-add meat and asparagus
-garnish with scallions, optional
-eat no less than 4 bowls and feel your stomach expand to 10x its normal size, non-optional