Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

Name: Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto
Total time: 3000 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp cold-pressed rapeseed oil; 1 onion, finely chopped; 1 red onion, finely chopped; 150 g chestnut mushrooms, sliced; 3 cloves garlic, finely chopped; 1 red pepper, deseeded and in short, thin slices; 300 g arborio rice; 250 ml dry white wine; 1 l chicken stock (I used 2 Knorr stock pots); 300 g cooked gammon, in small chunks; 2 tbsp Dijon mustard; 75 g mascarpone; 75 g Parmesan cheese, grated; Salt; Ground black pepper; Fresh parsley leaves, chopped

John A @JohnA

Essex

Gammon joints are a family favourite and come with the bonus of such versatile leftovers. This take on a ham risotto is one option. On this occasion I’ve not used any herbs apart from the parsley garnish as I had a request for a “herb-free” day!

This recipe can also easily be extended, for example by adding peas, carrots or many other vegetables and/or some grated hard cheese but, if the latter, cut back on the Parmesan. As part of my “Waste not, want not” philosophy, I often incorporate a variety of ingredients with all my “Use up” recipes.

Please note that we don’t like our risottos very “sloppy”: some cooks might wish to increase the liquid content. #mycookbook#WastenotWantnot

John A @JohnA

Essex

Please note that we don’t like our risottos very “sloppy”: some cooks might wish to increase the liquid content. #mycookbook#WastenotWantnot

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Ingredients

40-50 minutes including prep

4 servings

1 tbspcold-pressed rapeseed oil
1onion, finely chopped
1red onion, finely chopped
150 gchestnut mushrooms, sliced
3 clovesgarlic, finely chopped
1red pepper, deseeded and in short, thin slices
300 garborio rice
250 mldry white wine
1 lchicken stock (I used 2 Knorr stock pots)
300 gcooked gammon, in small chunks
2 tbspDijon mustard
75 gmascarpone
75 gParmesan cheese, grated
Salt
Ground black pepper
Fresh parsley leaves, chopped

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Steps

40-50 minutes including prep

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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Cooksnaps

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John A @JohnA

on August 20, 2020 18:16

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.