Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I have loved my entire life. They are fine and they look wonderful.

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 request for a "herb-free" day! This take on a ham risotto is one option.

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

Also chop your birimbi into pieces. It is said that it fights against cholesterol. Irumban Puli Achar Recipe - Pulichikai Pickle - Bilimbi Pickle in Step wise pictures. Even if i think of this taste, my mouth is watering.

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.

This Irumban Puli (Bilimbi) pickle is all about the nostalgic flavours! 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. An easy and decadent way to use up leftover Christmas ham.

So that’s going to wrap this up with this special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!