Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites food recipes. This time, I will make it a 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 is appreciated by millions every day. It's easy, it's quick, it tastes yummy. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I have loved my entire life. They're fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you can achieve it.

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

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

So that is going to wrap it up for this exceptional food use-up gammon, chestnut mushroom & mascarpone risotto recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!