Hi, I am Joana. Today, we’re going to make use-up gammon, chestnut mushroom & mascarpone risotto recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto Recipe
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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:
- Make ready 1 tbsp cold-pressed rapeseed oil
- Get 1 onion, finely chopped
- Take 1 red onion, finely chopped
- Get 150 g chestnut mushrooms, sliced
- Prepare 3 cloves garlic, finely chopped
- Take 1 red pepper, deseeded and in short, thin slices
- Get 300 g arborio rice
- Prepare 250 ml dry white
- Get 1 l chicken stock (I used 2 Knorr stock pots)
- Take 300 g cooked gammon, in small chunks
- Take 2 tbsp Dijon mustard
- Prepare 75 g mascarpone
- Get 75 g Parmesan cheese, grated
- Prepare Salt
- Get Ground black pepper
- Get Fresh parsley leaves, chopped
Steps to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- 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.
- Add the mushrooms, garlic and pepper and fry for a further 2 minutes, stirring occasionally.
- Stir in the rice and cook for a further minute. Then increase the heat to high.
- Add the , 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.
- 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.
- Serve immediately onto warmed plates or bowls and garnish with the parsley.
So that’s going to wrap it up for this distinctive dish use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in 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. Happy cooking.
