Recipe of Gordon Ramsay Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, use-up gammon, chestnut mushroom & mascarpone risotto. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:

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

Instructions 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.

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