[Mommy Vegan]MommyVegan Cook Oishi Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto For Vegan's Friend

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto.

You can Have Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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

Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto step by step

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..