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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I have loved my entire life.

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