Recipe of Perfect Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto Recipe. 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.

You can cook Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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

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Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto instructions

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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