recipes
Chicken liver risotto
2012-02-05
Ingredients
- 3 tbsp olive oil (PREGO)
- 1 tbsp butter
- 2 cups long-grain rice
- 4 cups boiling water
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- ½ glass red wine
- 150g Pancetta, diced
- 400g chicken livers, chopped
- 200g peas
- 200g mushrooms, sliced
- 4 tbsp chopped parsley
- Salt and freshly ground pepper
- Grated Parmesan cheese to serve (GALBANI)
Method
Heat the oil and butter in a pot and add the onion and garlic. Cook until the onion is softened, stirring occasionally. Mix in the Pancetta and cook over a high heat for a few minutes. Pour over the wine, cook for a while and then mix in the chicken livers, half the parsley, the peas and the mushrooms. Season, cook for 1 minute and then add the rice and the hot water. Bring to the boil and then simmer for around 18 minutes or until the rice is done. Serve sprinkled with parsley and the grated cheese.
Suggested accompanying wine: DELICATA Medina Syrah Carigan Grenache D.O.K. Malta
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