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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I’ve loved my whole life.

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