Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, gorgonzola & mushroom steak risotto. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Gorgonzola (/ ˌ ɡ ɔːr ɡ ə n ˈ z oʊ l ə /; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined Italian cheese, 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.
Gorgonzola & Mushroom Steak Risotto is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Gorgonzola & Mushroom Steak Risotto is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Take 4 cup chicken stock
- Get 1 1/2 cup dried mushrooms
- Make ready 3 tbsp butter
- Prepare 1 medium onion, chopped
- Take 1 1/2 cup arborio rice
- Prepare 1/2 cup dry white wine
- Get 1 1/2 cup grated parmesan cheese
- Prepare 1 cup crumbled gorgonzola cheese
- Make ready 1/4 cup chopped chives
- Take 1 tsp salt
- Get 1 tsp black pepper
- Prepare 1 packages stew meat (optional)
Gentle, rich and smooth, Castello Double Crème Blue is graced by tones of mild bitterness followed by a soothing finish. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak. Gorgonzola is located in the west of the basin of the Po Valley, and has a continental climate. Winters are cold, with heavy frost and fog, and temperatures frequently close to or below freezing.
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.
Bleu cheese or blue cheese is a category of cheeses that contain spots or stripes of the mold Penicillium. Gorgonzola is a specific type of blue cheese, produced in Northern Italy. 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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