You are|Are|Again} looking for idea recipes gorgonzola & mushroom steak risotto that are unique? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious gorgonzola & mushroom steak risotto should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of gorgonzola & mushroom steak risotto, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare gorgonzola & mushroom steak risotto delicious home, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings required for make

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

Its distinctive blue to blue-green marbling is produced by the Penicillium roqueforti fungus, which is added to the milk at the start of the cheesemaking process. 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 starts off like most cheeses-rennet is added to milk, which reacts and creates curds and whey.

How 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.
9. Done and ready to serve!

However, to make gorgonzola one extra-special ingredient is added: Penicillium glaucum, a mold! Don't worry, this mold is the good kind—and it's what creates gorgonzola's unmistakable flavor. The meaning of GORGONZOLA is a pungent blue cheese of Italian origin. Gorgonzola is a very ancient cheese. We happily reap what we sow when it comes to our state's exceptional, award-winning gorgonzola.

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