Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is the nomero uno that appears to many people’s thought when it comes to a delightul dish. Today, we are going to provide you procedures on serving a tasty Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto.
We hope you got insight from reading it, now let’s go back to use-up gammon, chestnut mushroom & mascarpone risotto recipe. You can cook use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you achieve it.
First of all, here are the ingridients that you should prepare to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Prepare 1 tbsp of cold-pressed rapeseed oil.
- Take 1 of onion, finely chopped.
- You need 1 of red onion, finely chopped.
- Get 150 g of chestnut mushrooms, sliced.
- Take 3 cloves of garlic, finely chopped.
- Use 1 of red pepper, deseeded and in short, thin slices.
- Prepare 300 g of arborio rice.
- Take 250 ml of dry white wine.
- Provide 1 l of chicken stock (I used 2 Knorr stock pots).
- Use 300 g of cooked gammon, in small chunks.
- Get 2 tbsp of Dijon mustard.
- Use 75 g of mascarpone.
- Provide 75 g of Parmesan cheese, grated.
- Prepare of Salt.
- Take of Ground black pepper.
- You need of Fresh parsley leaves, chopped.
After readying the ingridients, now we are ready to make our yummy 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..
This recipe is slightly decadent, but still good for you because, um, mushrooms! Make it for the people you love, whether they are new mothers or just in need of a pick-me-up. Heat the oil and butter in a medium saucepan. Oyster, shiitake, button and portobello…Mushrooms are bursting with meaty, earthy flavour. Have a scroll through these fabulous fungi recipes.
Recipe : Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto
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