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

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we must first 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. Make ready 1 onion, finely chopped
  3. Get 1 red onion, finely chopped
  4. Make ready 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. Get 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. Make ready 300 g cooked gammon, in small chunks
  11. Get 2 tbsp Dijon mustard
  12. Prepare 75 g mascarpone
  13. Take 75 g Parmesan cheese, grated
  14. Get Salt
  15. Get Ground black pepper
  16. Make ready 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 for this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!