Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Prepare 1 tbsp cold-pressed rapeseed oil
- Prepare 1 onion, finely chopped
- Make ready 1 red onion, finely chopped
- Get 150 g chestnut mushrooms, sliced
- Take 3 cloves garlic, finely chopped
- Get 1 red pepper, deseeded and in short, thin slices
- Get 300 g arborio rice
- Take 250 ml dry white wine
- Prepare 1 l chicken stock (I used 2 Knorr stock pots)
- Make ready 300 g cooked gammon, in small chunks
- Make ready 2 tbsp Dijon mustard
- Take 75 g mascarpone
- Get 75 g Parmesan cheese, grated
- Make ready Salt
- Prepare Ground black pepper
- Get Fresh parsley leaves, chopped
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.
So that is going to wrap it up with this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
