Prep Time

10 Minutes

Cook Time

30 Minutes

Yield

Serves 6

Description

Most ingredients are available in the market!

Ingredients

Risotto

6 cups Chicken Stock
4 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
2 cups Carnaroli Rice
6 tbsp Parmesan Cheese, Grated
1 cup Sparkling Wine
Salt and Freshly Ground Black Pepper to Taste

Chicken Livers

1 lb Chicken Livers, Trimmed and cut into small pieces
All-Purpose Flour for Dredging the Chicken Livers
2 tbsp Butter
1/2 cup Marsala Winer
3 ea Sage Leaves
Salt and Freshly Ground Black Pepper

Method of Preparation

Method:

1. Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
2. Melt 1 tbsp of the butter with 1 tbsp of the olive oil in a large, heavy saucepan over medium heat.
3. Add the onion and cook, stirring constantly, for 3 minutes.
4. Add the rice and cook, stirring constantly, for 3 minutes.
5. Make sure every grain is coated with butter and oil.
6. Then add 1/2 a cup of the wine and stir until absorbed.
7. Add 1 cup of the stock and stir until the liquid is absorbed.
8. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
9. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
10. You may have some leftover stock.
11. While the risotto is cooking, prepare the chicken livers- Dredge the chicken livers in the flour.
12. Warm the butter in a large skillet over medium-high heat.
13. When very hot, add the chicken livers and sauté for about 1 minute on each side, until firm and beginning to release their juices.
14. Add salt and pepper to taste.
15. Add the Marsala and cook until absorbed.
16. Add the sage.
17. When the risotto is done, remove the pan from the heat and stir in the remaining 3 tbsp butter, the Parmesan cheese, 1 tbsp olive oil, the remaining 1/2 cup of sparkling wine, and salt and pepper to taste.
18. Let the risotto rest for a minute or two before serving.
19. Serve on individual plates, topped with the chicken livers and additional Parmesan cheese.

Recipe Source

Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari