Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook 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:

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

Steps to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:

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.

So that is going to wrap it up for this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in 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. Go on get cooking!