Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
The Best Gammon Steak Recipes on Yummly Spice Crusted Gammon With Fennel, Radish & Apple Quinoa, Sticky Five Spice Gammon - Slimming World, Nate's Egg & Cheese Gammon With Potato & White Broccoli. You can apply this strategy to other strains like enoki, nameko, pioppino or milky mushroom.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Take 1 tbsp cold-pressed rapeseed oil
- Prepare 1 onion, finely chopped
- Get 1 red onion, finely chopped
- Make ready 150 g chestnut mushrooms, sliced
- Make ready 3 cloves garlic, finely chopped
- Prepare 1 red pepper, deseeded and in short, thin slices
- Take 300 g arborio rice
- Take 250 ml dry white wine
- Get 1 l chicken stock (I used 2 Knorr stock pots)
- Get 300 g cooked gammon, in small chunks
- Get 2 tbsp Dijon mustard
- Get 75 g mascarpone
- Take 75 g Parmesan cheese, grated
- Prepare Salt
- Prepare Ground black pepper
- Get 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.
A cousin of the slimy Nameko (Pholiota nameko) this wonderful clustering The entire mushroom is edible with the exception of the very bottom of the cluster where it attaches, which is a little tough. Pick these young for the most tender texture before they stop growing. Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices. Having a Mushroom Garden nearby is also pretty convenient, if you don't want to run around looking for food.
So that is going to wrap this up for this special food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
