Easiest Way to Prepare Favorite Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto.

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most favored of recent trending foods in the world. It is simple, it is fast, 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're nice and they look wonderful.

To begin with this 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 can achieve that.

The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:

1. {Take 1 tbsp of cold-pressed rapeseed oil.
2. {Get 1 of onion, finely chopped.
3. {Make ready 1 of red onion, finely chopped.
4. {Make ready 150 g of chestnut mushrooms, sliced.
5. {Make ready 3 cloves of garlic, finely chopped.
6. {Make ready 1 of red pepper, deseeded and in short, thin slices.
7. {Make ready 300 g of arborio rice.
8. {Prepare 250 ml of dry white wine.
9. {Make ready 1 l of chicken stock (I used 2 Knorr stock pots).
10. {Get 300 g of cooked gammon, in small chunks.
11. {Make ready 2 tbsp of Dijon mustard.
12. {Get 75 g of mascarpone.
13. {Make ready 75 g of Parmesan cheese, grated.
14. {Get of Salt.
15. {Prepare of Ground black pepper.
16. {Get of 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 with this special 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 in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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