Ten Minutes to Serving Tasty Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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Here are the ingridients that are needed to produce a delicious Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:

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

Ready with the ingridients? Below are the procedures on producing 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..

This juicy chestnut mushroom bourguignon in a rich red wine gravy is a hearty vegan comfort food supper with mash and green beans. Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a. A cousin of the slimy Nameko (Pholiota nameko) this wonderful clustering The entire mushroom is edible with the exception of the very bottom of the cluster where it attaches, which is a little tough. Pick these young for the most tender texture before they stop growing. The portobello mushroom is a chestnut mushroom that has been allowed to grow to full maturity.

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