Hi, I’m Laura. Today, we’re going to make use-up gammon, chestnut mushroom mascarpone risotto recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, 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 current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Use-up Gammon, Chestnut Mushroom Mascarpone Risotto is something which I have loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we must 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 that.
The ingredients needed to make Use-up Gammon, Chestnut Mushroom Mascarpone Risotto:
- Get 1 tbsp cold-pressed rapeseed oil
- Prepare 1 onion, finely chopped
- Get 1 red onion, finely chopped
- Take 150 g chestnut mushrooms, sliced
- Get 3 cloves garlic, finely chopped
- Get 1 red pepper, deseeded and in short, thin slices
- Take 300 g arborio rice
- Take 250 ml dry
- Take 1 l chicken stock (I used 2 Knorr stock pots)
- Make ready 300 g cooked gammon, in small chunks
- Get 2 tbsp Dijon mustard
- Take 75 g mascarpone
- Make ready 75 g Parmesan cheese, grated
- Make ready Salt
- Get Ground black pepper
- Make ready 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 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 this up with this special 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 interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
