Recipe of Speedy Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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We hope you got benefit from reading it, now let's go back to use-up gammon, chestnut mushroom & mascarpone risotto recipe. You can have use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:

1. Provide 1 tbsp of cold-pressed rapeseed oil.
2. You need 1 of onion, finely chopped.
3. Get 1 of red onion, finely chopped.
4. Get 150 g of chestnut mushrooms, sliced.
5. Get 3 cloves of garlic, finely chopped.
6. Take 1 of red pepper, deseeded and in short, thin slices.
7. Provide 300 g of arborio rice.
8. Use 250 ml of dry white wine.
9. Provide 1 l of chicken stock (I used 2 Knorr stock pots).
10. Take 300 g of cooked gammon, in small chunks.
11. You need 2 tbsp of Dijon mustard.
12. Prepare 75 g of mascarpone.
13. Use 75 g of Parmesan cheese, grated.
14. Get of Salt.
15. Provide of Ground black pepper.
16. You need of Fresh parsley leaves, chopped.

Instructions 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..

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