Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Great recipe for Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto. Gammon joints are a family favourite and come with the bonus of such versatile leftovers. This take on a ham risotto is one option. On this occasion I've not used any herbs apart from the parsley garnish as I had a.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must 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 it.
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
- Get 1 red onion, finely chopped
- Take 150 g chestnut mushrooms, sliced
- Make ready 3 cloves garlic, finely chopped
- Take 1 red pepper, deseeded and in short, thin slices
- Take 300 g arborio rice
- Make ready 250 ml dry white wine
- Prepare 1 l chicken stock (I used 2 Knorr stock pots)
- Prepare 300 g cooked gammon, in small chunks
- Get 2 tbsp Dijon mustard
- Take 75 g mascarpone
- Get 75 g Parmesan cheese, grated
- Take Salt
- Take Ground black pepper
- Make ready Fresh parsley leaves, chopped
Stir in the ham and mushrooms, then pour this. Sub one or two cups of chopped mushrooms for another vegetable in this tasty kitchen-sink fried rice. It's perfect for cooking down what's hanging out in your crisper drawer. Add the mushrooms in step one, when you add all of the other veggies, and then continue on with the recipe as written.
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 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.
It's perfect for cooking down what's hanging out in your crisper drawer. Add the mushrooms in step one, when you add all of the other veggies, and then continue on with the recipe as written. Stuffed Mushroom Recipes Bread Recipes.. "This single-pot meal is the perfect way to use up leftover ham for a weeknight dinner," says lutzflcat . A chestnut mushroom is the same mushroom as a white button mushroom, but it is a strain that grows just a bit browner instead of white, giving it a tan-coloured top. They are very much like cremini mushrooms and about the same size.
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