The Secret to Preparing Perfect Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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Below are the ingridients that are required to make a yummy Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:

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

Ready with the ingridients? Here are the instructions on cooking 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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