Chicken liver risotto

Chicken liver risotto

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
60g butter
6 chicken livers, quartered
80g onion, chopped
45g mushrooms, finely chopped
200g long-grain rice
625ml chicken stock, boiling
2 tablespoons parsley, chopped
salt and freshly ground black pepper
parmesan cheese, grated, to serve

Method

  1. Melt butter in a large heavy saucepan and brown chicken livers. Remove livers and keep hot. Add onion to pan and cook until translucent. Add mushrooms and cook for 3 minutes longer. Add rice and cook, stirring constantly, for 2 minutes.
  2. Stir in stock. Cover and simmer over low heat for 20 minutes or until stock is absorbed and rice is tender but still firm. If stock is absorbed and rice is not tender, add a little more stock and cook longer. Stir livers and parsley into rice, season with salt and pepper and serve immediately, with grated parmesan cheese.
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