You are|Are|Again} looking for inspiration recipes use-up gammon, chestnut mushroom & mascarpone risotto that are unique? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious use-up gammon, chestnut mushroom & mascarpone risotto should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of use-up gammon, chestnut mushroom & mascarpone risotto, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare use-up gammon, chestnut mushroom & mascarpone risotto delicious wherever you are, because as long as you know the trick, this dish is able be treat special.

Ingredients and seasonings required for prepare

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

Steamed Egg With Seafood Recipe This quick and easy egg dish uses dried shiitake mushrooms for one of the ingredients. Add the garlic and cook for another minute or so. Add the chopped parsley, mix gently and season with salt and pepper. Pop the hot toast on a warm plate, spread with butter if you want, and spoon over the hot mushroom mix.

How to cook 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.
7. Done and ready to serve!

Use Up Leftovers BigOven wants to help you waste less, and eat more. Add the chestnuts to the onion mixture breaking them up slightly. Add thyme and polenta and stir together. Place the onion mixture into the cups, packing them well. Cook them over a medium heat until soft and starting to brown, then add the garlic and cook for a minute more.

me, the simple preparation of Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto above can help you prepare servings that are special for family/friends Hope it’s useful and good luck!