Chicken liver risotto is a slightly different take on a classic Italian dish served in almost every country in the world. Mixing the delicate, salty flavor of sliced chicken livers with creamy, tender Arborio rice, chicken liver risotto makes a satisfying, hearty meal on a cold winter evening, especially when served with a crisp green salad, a loaf of freshly baked French bread and a glass of sweet, fruity red wine.
Instructions
1. Pour the chicken broth into a large saucepan and heat to a simmer. Leave the chicken broth covered on the back burner.
2. Melt the butter in a large saucepan over low heat and add the olive oil. Add the onion and cook, stirring occasionally for five to six minutes, or until the onions become translucent but not browned.
3. Add the chicken livers and brown them all over. Remove the chicken livers with a slotted spoon and transfer them to a plate. Set them aside.
4. Increase the heat to medium and add the rice to the pan, stirring to coat each grain with the butter and oil mixture. Cook for two to three minutes and add the mushrooms and wine. Cook until the wine is almost completely absorbed.
5. Add ½ cup of broth and cook, stirring frequently until the broth is absorbed. Continue adding the broth ½ cup at a time until it is gone.
6. Quarter the chicken livers and return them to the pan. Cook for two minutes and add the cheese. Cook for another two to three minutes, stirring frequently.
7. Transfer the risotto to individual serving bowls and garnish with the chopped fresh parsley. Serve immediately.
Tags: chicken livers, chicken broth, chicken livers with, cook stirring, large saucepan, liver risotto
