Gorgonzola & Mushroom Steak Risotto
Gorgonzola & Mushroom Steak Risotto

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, gorgonzola & mushroom steak risotto. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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. A province bound in Italian cuisine, it is home to its namesake: Gorgonzola cheese. Resembling archaic porcelain, this blue mold cheese spares little in the way of decadence and flavor.

Gorgonzola & Mushroom Steak Risotto is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Gorgonzola & Mushroom Steak Risotto is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have gorgonzola & mushroom steak risotto using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Gorgonzola & Mushroom Steak Risotto:
  1. Make ready 4 cup chicken stock
  2. Get 1 1/2 cup dried mushrooms
  3. Take 3 tbsp butter
  4. Prepare 1 medium onion, chopped
  5. Take 1 1/2 cup arborio rice
  6. Take 1/2 cup dry white wine
  7. Make ready 1 1/2 cup grated parmesan cheese
  8. Prepare 1 cup crumbled gorgonzola cheese
  9. Take 1/4 cup chopped chives
  10. Take 1 tsp salt
  11. Get 1 tsp black pepper
  12. Take 1 packages stew meat (optional)

Generally, it takes three to four months to attain full ripeness. 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.

Steps to make Gorgonzola & Mushroom Steak Risotto:
  1. In a medium saucepan, bring the chicken stock to a boil over medium-high heat. Once boiled, keep warm over low heat.
  2. 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.
  3. 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.
  4. With a ladle, add 1/2 cup warm chicken stock and stir until almost completely absorbed, about 2 minutes.
  5. 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.
  6. 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.
  7. Remove the mixture from the heat, stir in parmesan, gorgonzola, chives, salt, pepper and stew meat.
  8. 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. The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup. This sauce may also be cooked on a cool part of your grill while grilling meat.

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