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Fast Guide to Cooking Extraordinary Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Wishing to eat Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto a top restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with helpful ways on producing a Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto like a famous chef made.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

We hope you got insight from reading it, now let's go back to use-up gammon, chestnut mushroom & mascarpone risotto recipe. To cook use-up gammon, chestnut mushroom & mascarpone risotto you need 16 ingredients and 6 steps. Here is how you cook it.

To cook an extraordinary Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto, here are the materials required:

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

After readying the components, next you are ready to make your appetizing Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto by following the guidances on this section:

  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..

They are very versatile and can be included in salads How To Store Chestnut mushroom. A cousin of the slimy Nameko (Pholiota nameko) this wonderful clustering, wood loving mushroom forms dense clusters of beautiful, dark orange gilled mushrooms with a slightly shaggy cap, without the slime layer Namekos have. A quick and easy Chestnut Mushroom Bolognese recipe, from our authentic Italian cuisine collection. The portobello mushroom is a chestnut mushroom that has been allowed to grow to full maturity. What you're left with is a dense, meaty texture and an intensely deep mushroom flavour.

Recipe : Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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