Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto. Gammon joints are a family favourite and come with the bonus of such versatile leftovers. This take on a ham risotto is one option. On this occasion I've not used any herbs apart from the parsley garnish as I had a.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first 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:
- Take 1 tbsp cold-pressed rapeseed oil
- Take 1 onion, finely chopped
- Prepare 1 red onion, finely chopped
- Prepare 150 g chestnut mushrooms, sliced
- Take 3 cloves garlic, finely chopped
- Get 1 red pepper, deseeded and in short, thin slices
- Make ready 300 g arborio rice
- Get 250 ml dry white wine
- Take 1 l chicken stock (I used 2 Knorr stock pots)
- Prepare 300 g cooked gammon, in small chunks
- Make ready 2 tbsp Dijon mustard
- Make ready 75 g mascarpone
- Take 75 g Parmesan cheese, grated
- Make ready Salt
- Get Ground black pepper
- Get Fresh parsley leaves, chopped
Stir in the ham and mushrooms, then pour this. This take on a ham risotto is one option. On this occasion I've not used any herbs apart from the parsley garnish as I had a request for a "herb-free" day! Sub one or two cups of chopped mushrooms for another vegetable in this tasty kitchen-sink fried rice.
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 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.
- 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.
On this occasion I've not used any herbs apart from the parsley garnish as I had a request for a "herb-free" day! Sub one or two cups of chopped mushrooms for another vegetable in this tasty kitchen-sink fried rice. It's perfect for cooking down what's hanging out in your crisper drawer. They are very much like cremini mushrooms and about the same size. They have better flavour and texture than the plain white mushrooms.
So that is going to wrap it up for this special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
