Gorgonzola & Mushroom Steak Risotto. Gorgonzola 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. Welcome to Consortium for the Protection of Gorgonzola Cheese Website.
An Italian blue cheese made from pasteurised cows' milk, gorgonzola is pale yellow and streaked with greenish-blue veins. It has a distinct smell and can be mild, strong or sharp in flavour, depending on.
Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, gorgonzola & mushroom steak risotto. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Gorgonzola 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. Welcome to Consortium for the Protection of Gorgonzola Cheese Website.
Gorgonzola & Mushroom Steak Risotto is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Gorgonzola & Mushroom Steak Risotto is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook gorgonzola & mushroom steak risotto using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Gorgonzola & Mushroom Steak Risotto:
- {Prepare 4 cup of chicken stock.
- {Get 1 1/2 cup of dried mushrooms.
- {Prepare 3 tbsp of butter.
- {Make ready 1 of medium onion, chopped.
- {Take 1 1/2 cup of arborio rice.
- {Prepare 1/2 cup of dry white wine.
- {Get 1 1/2 cup of grated parmesan cheese.
- {Prepare 1 cup of crumbled gorgonzola cheese.
- {Get 1/4 cup of chopped chives.
- {Prepare 1 tsp of salt.
- {Make ready 1 tsp of black pepper.
- {Make ready 1 packages of stew meat (optional).
Steps 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..
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