Chicken liver risotto
Sunday - November 18, 2018 11:18 am ,
Category : RECIPES
Ingredient:
75 g (2 ½ oz) butter
1 tbsp sunflower oil
125 g (4 oz) smoked bacon rashers, rinds removed, diced
1 onion, chopped
1 garlic clove, crushed
175 g (6 oz) risotto rice
60 g (2 oz) wild rice
600 ml (1 pint) hot chicken stock
250 g (8 oz) chicken livers, sliced
125 g (4 oz) wild mushrooms, sliced
60 g (2 oz) sun-dried tomatoes in oil, drained and chopped
30 g (1 oz) Parmesan cheese, grated
1 tbsp chopped fresh rosemary
Method:
Melt 60 g (2 oz) of the butter with the oil in a large frying pan. When the butter is foaming, add the bacon, onion, and garlic, and cook gently, stirring occasionally, for 3-5 minutes until the onion is soft but not coloured.
Add the risotto rice and wild rice, stirring to coat the grains in the oil, then pour in the hot chicken stock. Cover and simmer for 25 minutes.
Meanwhile, melt the remaining butter in a saucepan. Add the chicken livers, and cook, stirring, for 2-3 minutes until a rich brown colour. Add the mushrooms, and cook, stirring occasionally, for 5-7 minutes.
Stir the chicken livers into the rice. Add the sun-dried tomatoes, season with salt and pepper, and cook for 5 minutes or until all the liquid has been absorbed. Serve hot, garnished with Parmesan and rosemary.
75 g (2 ½ oz) butter
1 tbsp sunflower oil
125 g (4 oz) smoked bacon rashers, rinds removed, diced
1 onion, chopped
1 garlic clove, crushed
175 g (6 oz) risotto rice
60 g (2 oz) wild rice
600 ml (1 pint) hot chicken stock
250 g (8 oz) chicken livers, sliced
125 g (4 oz) wild mushrooms, sliced
60 g (2 oz) sun-dried tomatoes in oil, drained and chopped
30 g (1 oz) Parmesan cheese, grated
1 tbsp chopped fresh rosemary
Method:
Melt 60 g (2 oz) of the butter with the oil in a large frying pan. When the butter is foaming, add the bacon, onion, and garlic, and cook gently, stirring occasionally, for 3-5 minutes until the onion is soft but not coloured.
Add the risotto rice and wild rice, stirring to coat the grains in the oil, then pour in the hot chicken stock. Cover and simmer for 25 minutes.
Meanwhile, melt the remaining butter in a saucepan. Add the chicken livers, and cook, stirring, for 2-3 minutes until a rich brown colour. Add the mushrooms, and cook, stirring occasionally, for 5-7 minutes.
Stir the chicken livers into the rice. Add the sun-dried tomatoes, season with salt and pepper, and cook for 5 minutes or until all the liquid has been absorbed. Serve hot, garnished with Parmesan and rosemary.
