Gorgonzola & Mushroom Steak Risotto.
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, gorgonzola & mushroom steak risotto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Gorgonzola & Mushroom Steak Risotto is one of the most popular of current trending foods in the world. It's easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Gorgonzola & Mushroom Steak Risotto is something that I've loved my whole life.
To get started 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 cook that.
The ingredients needed to make Gorgonzola & Mushroom Steak Risotto:
- {Take 4 cup of chicken stock.
- {Make ready 1 1/2 cup of dried mushrooms.
- {Make ready 3 tbsp of butter.
- {Prepare 1 of medium onion, chopped.
- {Take 1 1/2 cup of arborio rice.
- {Make ready 1/2 cup of dry white wine.
- {Get 1 1/2 cup of grated parmesan cheese.
- {Prepare 1 cup of crumbled gorgonzola cheese.
- {Make ready 1/4 cup of chopped chives.
- {Make ready 1 tsp of salt.
- {Take 1 tsp of black pepper.
- {Prepare 1 packages of stew meat (optional).
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..
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