Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, gorgonzola & mushroom steak risotto. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Gorgonzola & Mushroom Steak Risotto is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular 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:
- Take chicken stock
- Take dried mushrooms
- Get butter
- Prepare medium onion, chopped
- Get arborio rice
- Make ready dry white wine
- Make ready grated parmesan cheese
- Get crumbled gorgonzola cheese
- Take chopped chives
- Take salt
- Prepare black pepper
- Get stew meat (optional)
Generally, it takes three to four months to attain full ripeness. 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. Gorgonzola cheese is good to prepare both simple and complex recipes, and excellent sauces and tasty creams, adding butter or cream, which are ideal for pasta or rice dishes or tasty potato gnocchi.
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.
This sauce may also be cooked on a cool part of your grill while grilling meat. Gorgonzola cheese is good to prepare both simple and complex recipes, and excellent sauces and tasty creams, adding butter or cream, which are ideal for pasta or rice dishes or tasty potato gnocchi. This is also a way to use gorgonzola when it was left in the fridge for too long and its taste is too strong. Gorgonzola is a specific type of blue cheese, produced in Northern Italy. Puff Pastry Crescent Appetizers L'Antro dell'Alchimista.
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