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

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. 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 simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
  1. Prepare 1 tbsp cold-pressed rapeseed oil
  2. Prepare 1 onion, finely chopped
  3. Take 1 red onion, finely chopped
  4. Get 150 g chestnut mushrooms, sliced
  5. Make ready 3 cloves garlic, finely chopped
  6. Get 1 red pepper, deseeded and in short, thin slices
  7. Take 300 g arborio rice
  8. Make ready 250 ml dry white wine
  9. Prepare 1 l chicken stock (I used 2 Knorr stock pots)
  10. Make ready 300 g cooked gammon, in small chunks
  11. Prepare 2 tbsp Dijon mustard
  12. Make ready 75 g mascarpone
  13. Take 75 g Parmesan cheese, grated
  14. Get Salt
  15. Make ready Ground black pepper
  16. Take 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’s going to wrap this up with this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!