Italian Meat and Poultry Recipes - Chicken Liver Risotto Recipe

Ingredients

• 1/4 cup extra virgin olive oil

• 1 onion, finely chopped

• 8 ounces chicken livers, cores removed, roughly chopped

• 1 garlic clove, crushed

• 1 1/2 cups risotto rice

• 1/2 cup dry white wine

• about 4 1/2 cups hot Chicken Stock

• large pinch of saffron threads

• 1 cup frozen peas or petits pois

• 3/4 cup heavy cream

• 1/4 cup chopped flat leaf parsley (optional)

• about 1/4 cup thinly shaved Parmesan cheese

• salt and pepper

Serves 4

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Method:

1. Heat the olive oil in a large Dutch oven. Add the onion and sauté over a low heat, stirring frequently, for about 5 minutes, until softened but not colored.

2. Add the chicken livers and the crushed garlic, increase the heat to moderate and cook, stirring constantly, for 2-3 minutes, or until the livers change color on all sides.

3. Add the rice and stir well to coat the grains with the oil. Add the wine and stir until the bubbles subside.

4. Pour in 2 1/2 cups of the hot stock, add the saffron, season to taste with salt and pepper and stir well. Bring to a boil, then cover and simmer over a gentle heat for 10 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.

5. Add a further 1 3/4 cups hot stock to the risotto, stir well to combine, then add the peas. Cover and simmer for a further 10 minutes, stirring occasionally and adding a little more stock if necessary.

6. Remove the pan from the heat and gently fold in the cream and the parsley, if using. Adjust the seasoning to taste. Serve hot, topped with Parmesan shavings.

Note: This recipe cheats a little, but it is much more convenient and less time-consuming than an authentic risotto cooked in the traditional way-and it works very well.