I love risotto as a side dish. I am thinking of having risotto Al Gorgonzola, but maybe blue cheese may overpower the steak. The steak I plan to make is grilled and served with a 3-color bell pepper sherry cream sauce. What so you think the risotto should be flavoured with, if not blue cheese?
2007-03-10 12:37:28 · 6 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Why not simply a good Parmesan and some wine?
2007-03-10 12:40:17 · answer #1 · answered by biscotti2milotti 2 · 1⤊ 0⤋
That Gorgonzola Risotto sounds fabulous! And would be great w/ steak! But I think you are on the right track, thinking it may be too many flavors going on if you do the pepper/sherry cream sauce. I think I'd either grill the steaks simply w/ S&P, then do the Gorg Risotto, OR do the steaks w/ sauce and do a simpler risotto.
I like this one for it's simplicity and freshness w/ other foods. Maybe give it a try. (If I am out oof a certain fresh herb, I either use dry or just leave it out.)
Herbed Risotto
1½ cup(s) Arborio Rice
3/8 cup(s) Finely Chopped Onion
1½ clove(s) Finely Chopped Garlic
1½ Tbsp Fresh Chopped Parsley
3/4 cup(s) Heavy Cream
3/4 cup(s) Grated Parmesan Cheese
3/8 cup(s) White Wine
Salt and Black Pepper to taste
4½ cup(s) Chicken Broth (simmering)
1½ Tbsp Fresh Chopped Oregano
1½ Tbsp Fresh Chopped Basil
3 Tbsp Olive Oil
Procedures
In a medium pan heat olive oil and cook onion and garlic until it starts to soften (about 2 minutes).
Add rice and stir until the rice is well coated with the oil.
Pour in the white wine and stir rice until wine is absorbed.
Add 1 cup of the chicken broth and stir the rice constantly until the broth is absorbed.
Continue adding the broth one ladle at a time allowing the rice to absorb it but not completely dry.
The rice is finished when it has a creamy consistency and is tender with a bite (similar to pasta).
Reduce heat to low and add in the heavy cream, parsley, basil, oregano and grated Parmesan cheese.
Mix well and season with salt and pepper.
Remove from heat and transfer to serving dish. Top with extra Parmesan cheese. Serve immediately.
Serves 6.
--Olive Garden website
***PS: I'd love the recipe for the Gorgonzola RIsotto, if you could email it to me! TIA!
2007-03-10 21:21:31 · answer #2 · answered by Sugar Pie 7 · 2⤊ 0⤋
The blue cheese should compliment the steak very well. But it will be a strong flavor. If you are worried about that, make a mushroom risotto and drizzle just a tiny bit of truffle oil over the top. Trader Joe's sells truffle oil for a reasonable price. The flavor will be excellent and shouldn't detract from the steak and sauce.
2007-03-10 21:39:56 · answer #3 · answered by Jamie B 2 · 2⤊ 0⤋
I think the Gorgonzola sounds fantastic. I personally love the combination of steak and blue cheese sauce, so I would stick with that and think the flavors of the steak, blue cheese and peppers will work perfect together. JMO
2007-03-10 20:52:17 · answer #4 · answered by Anonymous · 2⤊ 0⤋
you can use a bit of gorgonzola & then some parmessano
maybe a asparagus tips risotto or mushrooms or use agood white wine & chicken stock with fresh herbs added right before serving.
2007-03-10 20:51:50 · answer #5 · answered by wanna_help_u 5 · 3⤊ 0⤋
I would go with a mushroom or possibly a pepper risotto.
2007-03-10 22:25:06 · answer #6 · answered by Jimi Z 3 · 2⤊ 0⤋