Recipe of Perfect Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites food recipes. This time, I’m gonna 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 well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Get 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. Make ready 3 cloves garlic, finely chopped
6. Prepare 1 red pepper, deseeded and in short, thin slices
7. Take 300 g arborio rice
8. Prepare 250 ml dry white wine
9. Take 1 l chicken stock (I used 2 Knorr stock pots)
10. Take 300 g cooked gammon, in small chunks
11. Prepare 2 tbsp Dijon mustard
12. Get 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

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 this up with this special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!