date: 2020-10-22T21:26:27.804Z image: https://img-global.cpcdn.com/recipes/5805764034691072/751x532cq70/gorgonzola-mushroom-steak-risotto-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5805764034691072/751x532cq70/gorgonzola-mushroom-steak-risotto-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5805764034691072/751x532cq70/gorgonzola-mushroom-steak-risotto-recipe-main-photo.jpg author: Eva Dennis ratingvalue: 4.6 reviewcount: 14735 recipeingredient: - "4 cup chicken stock" - "1 1/2 cup dried mushrooms" - "3 tbsp butter" - "1 medium onion chopped" - "1 1/2 cup arborio rice" - "1/2 cup dry white wine" - "1 1/2 cup grated parmesan cheese" - "1 cup crumbled gorgonzola cheese" - "1/4 cup chopped chives" - "1 tsp salt" - "1 tsp black pepper" - "1 packages stew meat optional" recipeinstructions: - "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." categories: - Recipe tags: - gorgonzola - - mushroom katakunci: gorgonzola mushroom nutrition: 112 calories recipecuisine: American preptime: "PT27M" cooktime: "PT53M" recipeyield: "1" recipecategory: Dessert ---  Hey everyone, it's Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, gorgonzola & mushroom steak risotto. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious. Gorgonzola & Mushroom Steak Risotto is one of the most favored of recent trending meals on earth. It's simple, it's quick, it tastes yummy. It is appreciated by millions daily. They're fine and they look wonderful. Gorgonzola & Mushroom Steak Risotto is something that I have loved my entire life. 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. Historically, gorgonzola has been produced for centuries in Gorgonzola, Milan. syra-gorgonzola/. Welcome to Consortium for the Protection of Gorgonzola Cheese Website. To begin with this particular recipe, we must first prepare a few components. You can cook 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: 1. Prepare 4 cup chicken stock 1. Make ready 1 1/2 cup dried mushrooms 1. Get 3 tbsp butter 1. Prepare 1 medium onion, chopped 1. Prepare 1 1/2 cup arborio rice 1. Prepare 1/2 cup dry white wine 1. Make ready 1 1/2 cup grated parmesan cheese 1. Make ready 1 cup crumbled gorgonzola cheese 1. Make ready 1/4 cup chopped chives 1. Prepare 1 tsp salt 1. Prepare 1 tsp black pepper 1. Get 1 packages stew meat (optional) ##### Steps 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. 1. 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. 1. 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. 1. With a ladle, add 1/2 cup warm chicken stock and stir until almost completely absorbed, about 2 minutes. 1. 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. 1. 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. 1. Remove the mixture from the heat, stir in parmesan, gorgonzola, chives, salt, pepper and stew meat. 1. Transfer the risotto to a serving bowl. Serve immediately. So that's going to wrap this up for this special food gorgonzola & mushroom steak risotto recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!