Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, gorgonzola & mushroom steak risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Gorgonzola 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. Welcome to Consortium for the Protection of Gorgonzola Cheese Website.
Gorgonzola & Mushroom Steak Risotto is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Gorgonzola & Mushroom Steak Risotto is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Make ready 4 cup chicken stock
- Get 1 1/2 cup dried mushrooms
- Take 3 tbsp butter
- Take 1 medium onion, chopped
- Take 1 1/2 cup arborio rice
- Get 1/2 cup dry white wine
- Make ready 1 1/2 cup grated parmesan cheese
- Take 1 cup crumbled gorgonzola cheese
- Make ready 1/4 cup chopped chives
- Make ready 1 tsp salt
- Prepare 1 tsp black pepper
- Take 1 packages stew meat (optional)
Gorgonzola holds a strong dislike for Chowder, but this has lessened since the Apprentice Games. He plays Sniffleball as the Zinger. Gorgonzola is a specific type of blue cheese, produced in Northern Italy. While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance.
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.
Consorzio per la tutela del formaggio Gorgonzola DOP www.gorgonzola.com. Le migliori bacheche di Consortium Protection Gorgonzola Cheese. Consorzio per la tutela e la supervisione del formaggio Gorgonzola. Gorgonzola cheese in a garlicky butter sauce that is easy yet impressive. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak.
So that’s going to wrap this up with this exceptional food gorgonzola & mushroom steak risotto recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
