How to Make Award-winning Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I’ve loved my whole life.

To get started 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.

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

1. Make ready 1 tbsp cold-pressed rapeseed oil
2. Prepare 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. Make ready 300 g arborio rice
8. Prepare 250 ml dry white wine
9. Make ready 1 l chicken stock (I used 2 Knorr stock pots)
10. Make ready 300 g cooked gammon, in small chunks
11. Get 2 tbsp Dijon mustard
12. Make ready 75 g mascarpone
13. Prepare 75 g Parmesan cheese, grated
14. Take Salt
15. Get Ground black pepper
16. Make ready 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 for this special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!