Italian Rice Recipes - Savory Chicken Liver Risotto (Risotto con Fegato di Pollo) Recipe

Ingredients

• 40g/1 1/2 oz dried porcini mushrooms

• 45ml/3 tbsp olive oil

• 1 garlic clove

• 50g/1 small can anchovies, drained and chopped

• 450g/2 cups arborio rice

• 1.2 liters/5 cups hot chicken stock

• 200g/1 3/4 cups chicken livers, trimmed and cut into pieces

• freshly ground black pepper

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Method:

1. Soak the mushrooms in boiling water for 30 minutes. Drain, rinse thoroughly then cut into bite-sized pieces.

2. Heat the oil in a flameproof casserole. Add the garlic clove, fry (sauté) until golden then remove and discard.

3. Stir in the mushrooms, anchovies and rice. Cook for 1 minute.

4. Add 250 ml/8 fl oz/1 cup of the stock, bring to the boil and simmer, stirring, until the stock is absorbed.

5. Repeat with 2 more cups of stock. Then add the chicken livers and continue adding the stock until the rice is just tender and creamy (about 15-20 minutes).

6. Serve straight away with a good grinding of black pepper.