Risotto with Chicken Livers
Risotto con Fegato di Pollo
Region: Italy, Veneto
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Medium Difficulty

The home of risotto is in northern Italy, especially Lombardy and the Veneto.  There you will find this kind of risotto bursting with flavor.  If you like chopped chicken livers you'll love this risotto with its mellow but rustic flavor.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 1 hour

3 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh sage

3/4 pound chicken livers, chopped

1 cup short grain rice (Arborio)

1/2 cup dry white wine

2 to 4 cups hot or boiling chicken broth (preferably homemade, or use canned broth or bouillon cubes, following the directions on the package)

1 teaspoon salt

1/2 cup freshly grated parmigiano-reggiano cheese

Freshly ground black pepper to taste

1. In a heavy, 2-quart saucepan, melt 2 tablespoons butter with the olive oil over medium heat, then cook the onion, parsley, and sage until soft, stirring, about 6 minutes.  Add the chicken livers and cook 2 minutes, stirring.

2. Add the rice to the saucepan and cook 2 minutes, stirring.  Pour in the white wine, stirring, and cook until it evaporates.  Add 1 cup of the boiling broth, season with salt, and stir.  Once the liquid evaporates, pour in another 1/2 cup broth.  Continue adding broth in smaller and smaller amounts as it evaporates and is absorbed and cook until the rice is between al dente and tender, 45 minutes to 1 hour, and sometimes less, and sometimes a little more depending on the rice, stirring almost constantly.  If you run out of broth continue with water.  Do not cover the saucepan while it cooks and do not rinse the rice beforehand.  Stir in the remaining butter, parmigiano cheese, and black pepper.  Serve immediately.

Variation: 

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Posted: 12/28/2006