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25 December 2012,22:32 by
V.Chitralekha

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RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS

Serves :
4

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Melt half the butter in a large pan and add the onion, two-thirds of the garlic and the mushrooms.
  • As soon as the onions have begun to sizzle, add the sage leaves. Stir and simmer together gently, adding a little bit of stock, to prevent any sticking (if necessary).
  • Add rice and heat until crackling hot. Add wine and remove the pan from the heat until the alcohol has evaporated.
  • Return the pan to the heat and add 3 ladlefuls of stock.
  • Allow the rice to absorb the liquid, then add about 2 ladlefuls at time, waiting for the rice to absorb the liquid before adding more.
  • Meanwhile, warm the olive oil in a small pan with the remaining garlic, until the aroma of the garlic is quite strong, then add in the chicken livers and stir to brown all over.
  • Add brandy and allow alcohol to burn off the fumes, then season with salt and pepper.
  • Lower the heat and cook, uncovered, for atleast 2 minutes, but no longer or the chicken livers will become rubbery. Remove the pan from the heat and set aside until required.
  • As soon as the rice is tender but firm to the bite, remove the pan from heat.
  • Stir in the remaining butter and Parmigiano Reggiano cheese and adjust the seasoning to taste.
  • Add a bit more stock to prevent the risotto from drying out, then cover and leave to rest for about 4 minutes.
  • Briefly warm the chicken livers over a high heat. Stir the risotto then transfer onto a warmed platter.
  • Arrange the chicken livers over the top and serve at once, with extra Parmigiano Reggiano offered separately. 

INGREDIENTS

  • 50 grams unsalted butter
  • 1 large onion, finely chopped
  • 1 ½ large garlic cloves, finely chopped
  • 250 grams coarsely chopped mushrooms
  • 2 fresh sage leaves,( very finely chopped)
  • 400 grams Arborio or Carnaroli rice
  • 250 ml dry white wine
  • 2 litres chicken or vegetable stock, kept simmering
  • 2 tablespoons extra virgin olive oil
  • 220 grams chicken livers, coarsely chopped
  • 50 ml brandy
  • 3 tablespoons freshly grated Parmigiano Reggiano
  • Freshly milled black pepper and Salt

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