Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, gorgonzola & mushroom steak risotto. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Gorgonzola & Mushroom Steak Risotto is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Gorgonzola & Mushroom Steak Risotto is something that I’ve loved my whole life. They are nice and they look fantastic.
Gorgonzola (/ ˌɡɔːrɡənˈzoʊlə /; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Gorgonzola is one of the world's oldest blue-veined cheeses. The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola.
To get started with this particular recipe, we have to prepare a few ingredients. You can have gorgonzola & mushroom steak risotto using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Gorgonzola & Mushroom Steak Risotto:
- Get 4 cup chicken stock
- Make ready 1 1/2 cup dried mushrooms
- Make ready 3 tbsp butter
- Make ready 1 medium onion, chopped
- Take 1 1/2 cup arborio rice
- Take 1/2 cup dry white wine
- Get 1 1/2 cup grated parmesan cheese
- Make ready 1 cup crumbled gorgonzola cheese
- Make ready 1/4 cup chopped chives
- Make ready 1 tsp salt
- Get 1 tsp black pepper
- Get 1 packages stew meat (optional)
When young, it is soft and creamy, opening with nimble strokes of butter and slowly approaching a slightly acidic finish. Gorgonzola is happiest with foods seeking a high-protein flavor punch. Toss it crumbled with hot pasta and assertive wilted greens, or stir it into mashed potatoes. Fresh figs, dates and dried apricots all like to hold hands with this bold blue.
Instructions to make Gorgonzola & Mushroom Steak Risotto:
- In a medium saucepan, bring the chicken stock to a boil over medium-high heat. Once boiled, keep warm over low heat.
- Chop onions and mushrooms if needed. In a large, heavy saucepan melt 2 tablespoons of butter over medium-high heat. Add the onions and mushrooms, cook for about 3 minutes until onions are tender but not brown.
- Add the rice and stir to coat with 1 tablespoon butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.
- With a ladle, add 1/2 cup warm chicken stock and stir until almost completely absorbed, about 2 minutes.
- Continue adding 1/2 cup chicken stock at a time and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20-25 minutes.
- While mixture is cooking, cook the cut up stew meat in a separate medium pan over medium heat. Cook until medium or tender to your liking.
- Remove the mixture from the heat, stir in parmesan, gorgonzola, chives, salt, pepper and stew meat.
- Transfer the risotto to a serving bowl. Serve immediately.
Toss it crumbled with hot pasta and assertive wilted greens, or stir it into mashed potatoes. Fresh figs, dates and dried apricots all like to hold hands with this bold blue. Our personal favorite: Spread gorgonzola crumbles into butter, and use it as a strong, melty, pour. First Course • The Day After Dishes Pureed soup or leftovers with spicy Gorgonzola, croutons and. This sauce may also be cooked on a cool part of your grill while grilling meat.
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