Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. This time, I am going to make it a little 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 foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I’ve loved my entire life. They’re nice and they look wonderful.
Chop the gammon into cubes or lardons, then fry for a few minutes until beginning to brown. 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.
To begin with this recipe, we have to first prepare a few ingredients. You can have use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Make ready 1 tbsp cold-pressed rapeseed oil
- Prepare 1 onion, finely chopped
- Prepare 1 red onion, finely chopped
- Make ready 150 g chestnut mushrooms, sliced
- Get 3 cloves garlic, finely chopped
- Make ready 1 red pepper, deseeded and in short, thin slices
- Make ready 300 g arborio rice
- Take 250 ml dry white wine
- Make ready 1 l chicken stock (I used 2 Knorr stock pots)
- Take 300 g cooked gammon, in small chunks
- Take 2 tbsp Dijon mustard
- Take 75 g mascarpone
- Take 75 g Parmesan cheese, grated
- Make ready Salt
- Take Ground black pepper
- Get Fresh parsley leaves, chopped
I inhaled about half the quiche in one sitting. This recipe is slightly decadent, but still good for you because, um, mushrooms! Make it for the people you love, whether they are new mothers or just in need of a pick-me-up. Heat the oil and butter in a medium saucepan.
Instructions 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.
Make it for the people you love, whether they are new mothers or just in need of a pick-me-up. Heat the oil and butter in a medium saucepan. Mushroom, chestnut and squash filo pie. by Dr Rupy Aujla. This delicious veggie pie was made to be shared with family and friends, especially good with vegetarian gravy or served cold with salad. Oyster, shiitake, button and portobello…Mushrooms are bursting with meaty, earthy flavour.
So that’s going to wrap it up for this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
