Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I’ve loved my entire life.
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To begin with this recipe, we have to prepare a few ingredients. You can have use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Take 1 tbsp cold-pressed rapeseed oil
- Take 1 onion, finely chopped
- Get 1 red onion, finely chopped
- Take 150 g chestnut mushrooms, sliced
- Prepare 3 cloves garlic, finely chopped
- Take 1 red pepper, deseeded and in short, thin slices
- Get 300 g arborio rice
- Make ready 250 ml dry white wine
- Make ready 1 l chicken stock (I used 2 Knorr stock pots)
- Prepare 300 g cooked gammon, in small chunks
- Take 2 tbsp Dijon mustard
- Get 75 g mascarpone
- Make ready 75 g Parmesan cheese, grated
- Take Salt
- Prepare Ground black pepper
- Get Fresh parsley leaves, chopped
Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a. chestnut sweetcured-gammon nutrition facts and nutritional information. You can't beat good old-fashioned gammon. Ever popular pub grub and a Christmas favourite, we've got some classic combinations for you to try. Homemade pub grub always tastes so much better!
Instructions to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Heat oil in a large frying or sauté pan and gently fry the onions on a medium-high heat for 4 minutes, stirring only to avoid sticking.
- Add the mushrooms, garlic and pepper and fry for a further 2 minutes, stirring occasionally.
- Stir in the rice and cook for a further minute. Then increase the heat to high.
- Add the wine, allow a couple of minutes for the alcohol to mostly evaporate and then add the stock, a little (say 100 ml at a time) at a time, constantly stirring, and wait for that to be absorbed before adding more, stirring continuously. It should basically be at the boil/fast simmer and if the liquid is added judiciously it should take around 15 minutes, by which time the rice should be almost cooked. Do add a little more liquid if it looks like going dry - but only add a little at a time.
- Add the ham, mustard, mascarpone and Parmesan. Continue cooking, thoroughly and continuously but gently stirring, for just a few more minutes until the rice is properly cooked. Season to taste.
- Serve immediately onto warmed plates or bowls and garnish with the parsley.
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So that is going to wrap it up with this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
