Recipe of Any-night-of-the-week Gorgonzola & Mushroom Steak Risotto

Gorgonzola & Mushroom Steak Risotto. Gorgonzola shares many of the traits seen in similar cheeses from other culinary cultures, with the level of intensity and sharpness often being the strongest difference. Gentle, rich and smooth, Castello Double Crème Blue is graced by tones of mild bitterness followed by a soothing finish. Gorgonzola (/ ˌ ɡ ɔːr ɡ ə n ˈ z oʊ l ə /; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk.

The Cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola. Unskimmed cow's milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness.

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, gorgonzola & mushroom steak risotto. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Gorgonzola & Mushroom Steak Risotto is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Gorgonzola & Mushroom Steak Risotto is something which I’ve loved my whole life.

Gorgonzola shares many of the traits seen in similar cheeses from other culinary cultures, with the level of intensity and sharpness often being the strongest difference. Gentle, rich and smooth, Castello Double Crème Blue is graced by tones of mild bitterness followed by a soothing finish. Gorgonzola (/ ˌ ɡ ɔːr ɡ ə n ˈ z oʊ l ə /; Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk.

To get started with this recipe, we have to prepare a few components. You can cook gorgonzola & mushroom steak risotto using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Gorgonzola & Mushroom Steak Risotto:

1. {Get 4 cup of chicken stock.
2. {Take 1 1/2 cup of dried mushrooms.
3. {Prepare 3 tbsp of butter.
4. {Get 1 of medium onion, chopped.
5. {Prepare 1 1/2 cup of arborio rice.
6. {Prepare 1/2 cup of dry white wine.
7. {Make ready 1 1/2 cup of grated parmesan cheese.
8. {Get 1 cup of crumbled gorgonzola cheese.
9. {Get 1/4 cup of chopped chives.
10. {Make ready 1 tsp of salt.
11. {Get 1 tsp of black pepper.
12. {Get 1 packages of stew meat (optional).

This cheese has a crumbly and soft texture with a nutty aroma. Tastes just like that yummy sauce that restaurants serve over gilled chicken and steak. 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.

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..

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. While both are extensively used in cooking and with wine and food, gorgonzola has a unique taste and appearance. 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.

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