Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, gorgonzola & mushroom steak risotto. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Find Deals on Gorgonzola Cheese in Dairy on Amazon. 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.
Gorgonzola & Mushroom Steak Risotto is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Gorgonzola & Mushroom Steak Risotto is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. 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 chicken stock
- Take 1 1/2 cup dried mushrooms
- Get 3 tbsp butter
- Take 1 medium onion, chopped
- Take 1 1/2 cup arborio rice
- Get 1/2 cup dry white wine
- Get 1 1/2 cup grated parmesan cheese
- Prepare 1 cup crumbled gorgonzola cheese
- Take 1/4 cup chopped chives
- Take 1 tsp salt
- Get 1 tsp black pepper
- Get 1 packages stew meat (optional)
Gorgonzola shares many of the traits seen in similar cheeses from other culinary cultures, with the level of intensity and sharpness often being the strongest difference. Gentle, rich and smooth, Castello Double Crème Blue is graced by tones of mild bitterness followed by a soothing finish. Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Gorgonzola is a specific type of blue cheese, produced in Northern Italy.
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.
While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance. Gorgonzola is increasingly becoming a source of inspiration for chefs and gourmets, as it is more and more a "whole meal" cheese. I pretty much followed the recipe except I might have used a little more gorgonzola than specified. The secret I believe is the quality of the ingredients. Don't expect great results if using gorgonzola that is purchased already crumbled.
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