This simple ham hock risotto is the perfect way to start a discussion about meat consumption, nose-to-tail and sustainability. The recipe uses meat from around the joint while making a stock with the bones to cook the risotto with. Ham hock is often forgotten about but is readily available, delicious and really affordable! As consumers, we are often desensitized to the process behind eating meat. We buy it pre-packaged in the grocery store and it doesn’t resemble an animal in any way. I grew up on a British beef and pig farm, and I was often confronted with a pig’s head looking up out of the freezer when I went to get myself a popsicle. Now located in American suburbia, I realized recently my kids know very little about where their meat comes from. I’ve been cutting down on meat consumption for the past couple of years… if you haven’t tried my ultimate vegetarian empanadas, I suggest you get involved! Despite reducing, we do still eat meat and I put together this ham hock risotto recipe together for a couple of reasons: Smoked Ham Hocks Keep Smoked ham hocks can be bought from your standard grocery store, are inexpensive and keep...
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