Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, use-up gammon, chestnut mushroom & mascarpone risotto. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chestnut mushrooms are commonly cultivated and sold in countries like the US, Japan, China, Korea, Australia, and Chile. In China, the chestnut mushroom is sometimes Which mushroom can I use instead of chestnut mushrooms? Since chestnut mushrooms are rare and hard to find, if you have.
Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something that I’ve loved my whole life.
To get started 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 cook it.
The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- Prepare 1 tbsp cold-pressed rapeseed oil
- Prepare 1 onion, finely chopped
- Make ready 1 red onion, finely chopped
- Make ready 150 g chestnut mushrooms, sliced
- Prepare 3 cloves garlic, finely chopped
- Get 1 red pepper, deseeded and in short, thin slices
- Prepare 300 g arborio rice
- Take 250 ml dry white wine
- Get 1 l chicken stock (I used 2 Knorr stock pots)
- Make ready 300 g cooked gammon, in small chunks
- Get 2 tbsp Dijon mustard
- Prepare 75 g mascarpone
- Take 75 g Parmesan cheese, grated
- Take Salt
- Make ready Ground black pepper
- Take Fresh parsley leaves, chopped
Do not store them in a plastic bag because they will sweat and quickly spoil. Chestnut mushroom kits are one of the easier Grow Your Own kits. They are very reliable Properties: The Chestnut mushroom has medicinal qualities that inhibit tumor and microbial growth. Take the block and place it on its side, exposing a side where the block presses right up against the.
Instructions to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:
- 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.
- Add the mushrooms, garlic and pepper and fry for a further 2 minutes, stirring occasionally.
- Stir in the rice and cook for a further minute. Then increase the heat to high.
- 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.
- 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.
- Serve immediately onto warmed plates or bowls and garnish with the parsley.
Want to use Chestnut mushrooms in a meal? Find information on calories, carbs, sugars, proteins, fats, salts, fibre and vitamins and Check Your Food today! Chestnut mushrooms are good for your cells and blood health and support your immune system. Do not store them in a plastic bag because they will sweat and quickly spoil. A quick and easy Chestnut Mushroom Bolognese recipe, from our authentic Italian cuisine collection.
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