Hello, I am Marie. Today, I will show you a way to make use-up gammon, chestnut mushroom & mascarpone risotto recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. 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 foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I’ve loved my entire life.
To get started with this 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 that.
The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Prepare 1 tbsp cold-pressed rapeseed oil
- Make ready 1 onion, finely chopped
- Prepare 1 red onion, finely chopped
- Take 150 g chestnut mushrooms, sliced
- Take 3 cloves garlic, finely chopped
- Prepare 1 red pepper, deseeded and in short, thin slices
- Make ready 300 g arborio rice
- Get 250 ml dry white
- Get 1 l chicken stock (I used 2 Knorr stock pots)
- Prepare 300 g cooked gammon, in small chunks
- Get 2 tbsp Dijon mustard
- Get 75 g mascarpone
- Prepare 75 g Parmesan cheese, grated
- Get Salt
- Get Ground black pepper
- Prepare Fresh parsley leaves, chopped
Instructions 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 is going to wrap it up for this exceptional dish use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
