Gorgonzola & Mushroom Steak Risotto

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, gorgonzola & mushroom steak risotto. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Gorgonzola & Mushroom Steak Risotto is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Gorgonzola & Mushroom Steak Risotto is something which I’ve loved my entire life.

Gorgonzola (/ ˌɡɔːrɡənˈzoʊlə /; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. 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 is one of the world's oldest blue-veined cheeses.

To get started 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 cook it.

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

Add cream, reduce heat, and cook until reduced by one-third. Puff Pastry Crescent Appetizers L'Antro dell'Alchimista. Gorgonzola is a famous blue cheese originating in Italy, with a distinctive smell which many liken to old shoes. It is part of an illustrious family of blue cheeses, which are formed when ambient molds infiltrate curing cheeses.

Instructions 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.

Gorgonzola is a famous blue cheese originating in Italy, with a distinctive smell which many liken to old shoes. It is part of an illustrious family of blue cheeses, which are formed when ambient molds infiltrate curing cheeses. Today, it is inoculated directly with the mold spores, to guarantee that the cheese is colonized by the right mold. Gorgonzola definition is - a pungent blue cheese of Italian origin. Gorgonzola is a green rat-like creature who has a blue-green wax candle on the top of his head, which is always lit.

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