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Half an Hour to Producing Extraordinary Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

We hope you got benefit from reading it, now let's go back to use-up gammon, chestnut mushroom & mascarpone risotto recipe. You can have use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you achieve it.

To make an unforgettable Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto, here are the components required:

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

After preparing the components, now you are ready to prepare your 5-star Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto by following the instructions below:

  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..

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

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step by step to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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