Easiest Way to Make Homemade Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I have loved my whole life.

The Best Gammon Steak Recipes on Yummly Spice Crusted Gammon With Fennel, Radish & Apple Quinoa, Sticky Five Spice Gammon - Slimming World, Nate's Egg & Cheese Gammon With Potato & White Broccoli. Silvana shows you a delicious way to use up your Christmas leftovers. Gammon deserves so much more than pineapple.

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

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

1. Get 1 tbsp cold-pressed rapeseed oil
2. Get 1 onion, finely chopped
3. Get 1 red onion, finely chopped
4. Take 150 g chestnut mushrooms, sliced
5. Get 3 cloves garlic, finely chopped
6. Prepare 1 red pepper, deseeded and in short, thin slices
7. Make ready 300 g arborio rice
8. Take 250 ml dry white wine
9. Prepare 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. Prepare 75 g mascarpone
13. Prepare 75 g Parmesan cheese, grated
14. Prepare Salt
15. Take Ground black pepper
16. Take Fresh parsley leaves, chopped

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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.

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So that’s going to wrap it up for this special food 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 at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!