Recipe of Any-night-of-the-week Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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We hope you got benefit from reading it, now let’s go back to use-up gammon, chestnut mushroom & mascarpone risotto recipe. To make use-up gammon, chestnut mushroom & mascarpone risotto you only need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:

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

Instructions 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..

Mushroom, chestnut and squash filo pie. by Dr Rupy Aujla. This delicious veggie pie was made to be shared with family and friends, especially good with vegetarian gravy or served cold with salad. Oyster, shiitake, button and portobello…Mushrooms are bursting with meaty, earthy flavour. Have a scroll through these fabulous fungi recipes. To make the pastry, mix together the flour and the dried mushroom powder in a food mixer on the beater.

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