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Best Advice to Producing Appetizing 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. To make use-up gammon, chestnut mushroom & mascarpone risotto you need 16 ingredients and 6 steps. Here is how you cook that.

To cook an extraordinary Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto, here are the materials required:

  1. Take 1 tbsp of cold-pressed rapeseed oil.
  2. Prepare 1 of onion, finely chopped.
  3. Take 1 of red onion, finely chopped.
  4. Get 150 g of chestnut mushrooms, sliced.
  5. You need 3 cloves of garlic, finely chopped.
  6. You need 1 of red pepper, deseeded and in short, thin slices.
  7. Take 300 g of arborio rice.
  8. Provide 250 ml of dry white wine.
  9. Take 1 l of chicken stock (I used 2 Knorr stock pots).
  10. Use 300 g of cooked gammon, in small chunks.
  11. Provide 2 tbsp of Dijon mustard.
  12. Provide 75 g of mascarpone.
  13. Take 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, next you are good to cook your appetizing Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto by following the procedures on this section:

  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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