Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this recipe, we must 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. Get 1 tbsp cold-pressed rapeseed oil
2. Prepare 1 onion, finely chopped
3. Make ready 1 red onion, finely chopped
4. Make ready 150 g chestnut mushrooms, sliced
5. Get 3 cloves garlic, finely chopped
6. Get 1 red pepper, deseeded and in short, thin slices
7. Prepare 300 g arborio rice
8. Get 250 ml dry white wine
9. Take 1 l chicken stock (I used 2 Knorr stock pots)
10. Make ready 300 g cooked gammon, in small chunks
11. Get 2 tbsp Dijon mustard
12. Make ready 75 g mascarpone
13. Prepare 75 g Parmesan cheese, grated
14. Prepare Salt
15. Make ready Ground black pepper
16. Take 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 special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!