Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I’ve loved my entire life.
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To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
- Take 1 tbsp cold-pressed rapeseed oil
- Make ready 1 onion, finely chopped
- Take 1 red onion, finely chopped
- Make ready 150 g chestnut mushrooms, sliced
- Prepare 3 cloves garlic, finely chopped
- Prepare 1 red pepper, deseeded and in short, thin slices
- Take 300 g arborio rice
- Prepare 250 ml dry white wine
- Get 1 l chicken stock (I used 2 Knorr stock pots)
- Make ready 300 g cooked gammon, in small chunks
- Prepare 2 tbsp Dijon mustard
- Take 75 g mascarpone
- Prepare 75 g Parmesan cheese, grated
- Prepare Salt
- Take Ground black pepper
- Prepare Fresh parsley leaves, chopped
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Steps 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.
This juicy chestnut mushroom bourguignon in a rich red wine gravy is a hearty vegan comfort food supper with mash and green beans. Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a. Classic gammon with a punchy honey & mustard rub, served with buttery crushed potatoes. Find more gammon recipes & dinner ideas for two at Tesco Real Food. We'll send a text with the ingredients and a link to the method for free.
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 reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
