We had Ham for Christmas dinner – with Mustard Sauce, of course.
To continue with my family traditions we had baked sweet potatoes and cranberry sauce as well.
One break in tradition came with Pan-Seared Foie Gras as a first course. Neither my parents nor my siblings would have touched it.
The other break was having fresh Brussels sprouts rather than the ‘canned green bean / canned cream of mushroom soup’ casserole that became standard holiday fare. We wouldn’t touch that….
With the leftover ham and Brussels sprouts I made risotto – of course.
Risotto with Ham and Brussels Sprouts
Total time: 30 minutes
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1/2 onion other half for the condimenti
- 1 tbs butter
- 3/4 cup (2oz, 60gr) Parmesan cheese – freshly grated
- 6oz (180gr) ham, cubed
- 6oz (180gr) Brussels sprouts, trimmed, quartered
- 1/2 onion, chopped
- 1 tbs olive oil
- Heat chicken stock and keep hot over low heat.
- In medium sauce pan heat butter; add the 1/2 onion and sauté until transparent.
- Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before you add the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
- Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. (It will continue to thicken.)
- While risotto is cooking, heat oil in a skillet.
- Add the rest of the onion, the Brussels sprouts and sauté until tender.
- Add the ham and heat through.
- Turn heat to low, cover and keep warm until needed for risotto.
One of my favorite museums in Paris is the Musée D’Orsay. The building itself is big and beautiful, having once been a railroad station.
I love the clock…..
And all the sculptures on the main floor.
On either side, on several levels are other exhibits, both permanent and temporary.
One can get a taste of French furniture:
A little something for the TV room perhaps?
Or maybe a new bed? Those weird round pillows are still in use here. We’ve had them on hotel beds – and, yes, they are meant to be pillows. We’ve had to make special requests for ‘flat’ pillows.
And I really, really don’t want to share my pillow with anyone.
As I wondered through the exhibits this painting really captured my attention…..
know knew nothing about the artist and there was only the artist name and title next to it.
It’s L’Ecole de Platon (Plato’s School) by Jean Delville.
Here is the link from the Musée D’Orsay
And here is an opinion as to what it actually depicts – which is what I thought when I looked at it.
It’s a large – roughly 8.5 feet high by 20 feet long.
It’s a beautiful painting and fascinating.