Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I have loved my entire life.
Chop the gammon into cubes or lardons, then fry for a few minutes until beginning to brown. Sub one or two cups of chopped mushrooms for another vegetable in this tasty kitchen-sink fried rice. It's perfect for cooking down what's hanging out in your crisper drawer.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Take 1 tbsp cold-pressed rapeseed oil
- Make ready 1 onion, finely chopped
- Make ready 1 red onion, finely chopped
- Make ready 150 g chestnut mushrooms, sliced
- Get 3 cloves garlic, finely chopped
- Take 1 red pepper, deseeded and in short, thin slices
- Prepare 300 g arborio rice
- Take 250 ml dry white wine
- Make ready 1 l chicken stock (I used 2 Knorr stock pots)
- Get 300 g cooked gammon, in small chunks
- Take 2 tbsp Dijon mustard
- Prepare 75 g mascarpone
- Make ready 75 g Parmesan cheese, grated
- Get Salt
- Make ready Ground black pepper
- Take Fresh parsley leaves, chopped
Stir in the mushroom sauce and season with black pepper. Cut the ham into bite-sized chunks and tip into a large bowl. Add the cooked chestnuts, sliced mushrooms and chopped parsley. Stir in the mushroom sauce and season with black pepper.
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.
Stir in the ham and mushrooms, then pour this. Steamed Red Rice with Assorted Mushrooms and Fungus. A chestnut mushroom is the same mushroom as a white button mushroom, but it is a strain that grows just a bit browner instead of white, giving it a tan-coloured top. They are very much like cremini mushrooms and about the same size. They have better flavour and texture than the plain white mushrooms.
So that’s going to wrap this up for this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for your time. I am sure that 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
