I hope you had a great Christmas! We did. Lily loved opening all of the presents and even started opening other people’s presents! We had a lovely relaxed day at my parents’ house, ate lots of food and had a big nap in the afternoon. Just the way I like it!
Monday we are heading to my parents-in-law’s house for Boxing Day lunch and then heading home in the evening. We’ll most likely take home some leftovers from lunch or have some toasted sandwiches.
Tuesday I’ll be doing the grocery shopping as there’s not much left in the house after we’ve been away. I also need to go to the library to get a few books to take away camping. I’ve planned a meal that we’ve had before – Fat Mum Slim’s Fish and Vegetable Parcels.
Wednesday to Friday will just be spent at home – I want to get the house as clean as possible before we go away and I also need to organise and pack for our camping trip. I’ve planned a few meals that we’ve had before – Giovanni’s Sausages with Potatoes and Rosemary from Bill Granger’s cookbook, Paprika roast chicken with chorizo and white beans that we were supposed to have the other week and just a simple Leek, Mushroom and Bacon Risotto.
Saturday night is New Year’s Eve and we don’t really have any plans at the moment. Mr Monkey is walking all day and evening but should hopefully be home by midnight. There is talk of my family coming up for dinner and to keep me company so we will most likely go to a near by pub for dinner.
Sunday is New Year’s Day but Mr Monkey is working all day and evening again and I’m probably just going to be staying at home and packing. Just a simple Tuna Pasta and veggies that night.
100gm Fontina, diced (Can be replaced with Gruyère, Emmental, Beaufort, Taleggio, Edam, or Gouda)
50gm parmesan, finely grated
1 cup (loosely packed) flat-leaf parsley, coarsely chopped
Heat half the oil in a frying pan over medium heat, add onion and garlic, stir occasionally until translucent (5-7 minutes), add ham and rosemary, cook until tender (3-5 minutes), then set aside.
Heat remaining oil in saucepan over medium heat, add rice and stir until rice is too hot to touch, but not coloured (2-4 minutes). Bring stock to the boil, pour over rice, season to taste, stir to combine, cover, reduce heat to low and cook, without stirring (adding a little extra stock if necessary), until rice is al dente (15-20 minutes).
Add Fontina, parmesan and ham mixture, stir well until cheese melts and mixture is creamy (1-2 minutes). Season to taste, stir through parsley and serve hot, drizzled with olive oil.
I’m only a fairly recent convert to risotto, only within the past 5 years really. I’ve never been a big fan of rice and risotto always looked gluggy and icky. Now? Definitely one of my favourite meals. Lily loves it too and will easily eat a full bowl of it.
Mr Monkey brought home a copy of the 2012 Annual Gourmet Traveller Cookbook, which includes the best recipes from the magazines during the year. I grabbed it from him and started marking recipes that I wanted to try. This recipe was in there, from the May 2011 edition.
I went to the Farmers Market and was able to get some Fontina cheese. I hadn’t actually heard of this cheese before but it was yummy!
The whole recipe was fairly easy, perhaps just a little more preparation than most of my normal meals. I should’ve cut the ham and rosemary up smaller, but I was a little lazy.
It tasted delicious! I don’t mean to brag but it was definitely one of the best risottos I’ve had (don’t tell Mr Monkey!).