Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

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

To begin with this recipe, we have to prepare a few ingredients. You can have 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:

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

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.

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 take on a ham risotto is one option. They are very much like cremini mushrooms and about the same size. They have better flavour and texture than the plain white mushrooms. Chestnut mushrooms are also allowed to grow into larger sizes to be sold as "portobellos." Chestnut recipes. Chestnuts are in season from October to December.

So that is going to wrap this up with this special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!