Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to 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 it.

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

1. Prepare 1 tbsp cold-pressed rapeseed oil
2. Get 1 onion, finely chopped
3. Make ready 1 red onion, finely chopped
4. Prepare 150 g chestnut mushrooms, sliced
5. Get 3 cloves garlic, finely chopped
6. Prepare 1 red pepper, deseeded and in short, thin slices
7. Take 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. Make ready 300 g cooked gammon, in small chunks
11. Take 2 tbsp Dijon mustard
12. Make ready 75 g mascarpone
13. Get 75 g Parmesan cheese, grated
14. Make ready Salt
15. Take Ground black pepper
16. Take Fresh parsley leaves, chopped

Cut the ham into bite-sized chunks and tip into a large bowl. Add the cooked chestnuts, sliced mushrooms and chopped parsley. Stir in the mushroom sauce and season with black pepper. Stir in the ham and mushrooms, then pour this.

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.

Stir in the mushroom sauce and season with black pepper. 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.

So that is going to wrap it up with this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!