Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It's simple, it is fast, it tastes delicious. They are fine and they look fantastic. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you cook that.

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

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

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..

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