Step-by-Step Guide to Prepare Speedy Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto.

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way 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 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 meals on earth. It's enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They're nice and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I have loved my whole life.

To begin with this 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 cook that.

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

1. Need 1 tbsp - cold-pressed rapeseed oil.
2. Provide 1 for onion, finely chopped.
3. Provide 1 of red onion, finely chopped.
4. Provide 150 g - chestnut mushrooms, sliced.
5. Prepare 3 cloves - garlic, finely chopped.
6. Give 1 red pepper, deseeded and in short, thin slices.
7. Require 300 g arborio rice.
8. You need 250 ml of dry white wine.
9. You need 1 l of chicken stock (I used 2 Knorr stock pots).
10. Provide 300 g cooked gammon, in small chunks.
11. Prepare 2 tbsp of Dijon mustard.
12. Provide 75 g - mascarpone.
13. Prepare 75 g of Parmesan cheese, grated.
14. Give of Salt.
15. Prepare Ground black pepper.
16. You need Fresh parsley leaves, chopped.

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

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. Thanks so much for reading. I am confident that 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, colleague and friends. Thank you for reading. Go on get cooking!