Gorgonzola & Mushroom Steak Risotto
Gorgonzola & Mushroom Steak Risotto

Hello everybody, it is Louise, 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 is gonna smell and look delicious.

Gorgonzola & Mushroom Steak Risotto is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Gorgonzola & Mushroom Steak Risotto is something that I have loved my entire life. They are fine and they look wonderful.

Gorgonzola 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. Welcome to Consortium for the Protection of Gorgonzola Cheese Website. Gorgonzola PDO and Christmas: the perfect match!

To begin 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 can achieve it.

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

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