Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
  1. Get 1 tbsp cold-pressed rapeseed oil
  2. Make ready 1 onion, finely chopped
  3. Make ready 1 red onion, finely chopped
  4. Prepare 150 g chestnut mushrooms, sliced
  5. Get 3 cloves garlic, finely chopped
  6. Get 1 red pepper, deseeded and in short, thin slices
  7. Take 300 g arborio rice
  8. Get 250 ml dry white wine
  9. Make ready 1 l chicken stock (I used 2 Knorr stock pots)
  10. Prepare 300 g cooked gammon, in small chunks
  11. Prepare 2 tbsp Dijon mustard
  12. Take 75 g mascarpone
  13. Make ready 75 g Parmesan cheese, grated
  14. Get Salt
  15. Make ready Ground black pepper
  16. Get Fresh parsley leaves, chopped
Instructions to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
  1. 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.
  2. Add the mushrooms, garlic and pepper and fry for a further 2 minutes, stirring occasionally.
  3. Stir in the rice and cook for a further minute. Then increase the heat to high.
  4. 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.
  5. 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.
  6. Serve immediately onto warmed plates or bowls and garnish with the parsley.

So that is going to wrap it up with this special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!