Recipe: Chicken Liver Risotto

CHICKEN LIVER RISOTTO

"Use low-sodium canned chicken broth if fresh is not available. The key to risotto is slow cooking over low heat and plenty of gentle stirring."

7 cups chicken broth
1 Tbsp. unsalted butter
2 Tbsp. olive oil
1 onion
1 lb. chicken livers
2 cups Arborio rice, uncooked
4 oz. white mushrooms
1 cup dry white wine
1/4 cup Parmesan cheese
2 Tbsp. fresh parsley (for garnish)

In saucepan on back burner, bring broth to simmer. Reduce heat to bare simmer.

In heavy-bottomed saucepan over low heat, melt butter with olive oil. Add onion and cook until softened but not browned, about 5 minutes.

Add chicken livers and brown all over; do not cook through. Remove with slotted spoon; set aside. Increase heat to medium and add rice. Stir vigorously to coat all grains with fat; cook, stirring, until opaque, about 2-3 minutes. Add mushrooms and wine; cook, stirring, until wine is nearly absorbed.

Add 1/2 cup of hot broth and cook, stirring frequently, until absorbed. Continue adding broth, in 1/2-cup increments, waiting until each addition is absorbed before adding more. Stir gently and often to keep rice from sticking. After about 20 minutes, cut chicken livers in half and return to pan. Stir gently, add cheese, stir again. Rice is ready when grains are tender but slightly firm in center and mixture is creamy. If more liquid is needed, add 1/2 cup water; cook another 2 minutes.

Serve at once with chopped parsley.

Makes 4 servings
From: Daytona Beach News-Journal, June 21, 2006
Adapted from source: The Wine Lover Cooks Italia by Brian St. Pierre