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

Hello everybody, it is 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 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 foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you cook it.

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

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

Steps 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 this up for this special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!