date: 2020-07-03T23:09:01.017Z 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: Roy Fields ratingvalue: 4.2 reviewcount: 17959 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: 165 calories recipecuisine: American preptime: "PT22M" cooktime: "PT44M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it is Drew, welcome to my recipe page. Today, we're going to prepare a special dish, gorgonzola & mushroom steak risotto. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious. Gorgonzola & Mushroom Steak Risotto is one of the most favored of recent trending meals in the world. It is easy, it's quick, it tastes delicious. It is appreciated by millions daily. Gorgonzola & Mushroom Steak Risotto is something which I've loved my whole life. They are fine and they look fantastic. 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 have to first prepare a few components. You can have 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. Make ready 4 cup chicken stock 1. Take 1 1/2 cup dried mushrooms 1. Make ready 3 tbsp butter 1. Make ready 1 medium onion, chopped 1. Prepare 1 1/2 cup arborio rice 1. Make ready 1/2 cup dry white wine 1. Make ready 1 1/2 cup grated parmesan cheese 1. Prepare 1 cup crumbled gorgonzola cheese 1. Get 1/4 cup chopped chives 1. Make ready 1 tsp salt 1. Take 1 tsp black pepper 1. Get 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. 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 is going to wrap this up with this exceptional food gorgonzola & mushroom steak risotto recipe. Thank you very much for reading. I am confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!