Ingredients

  • 70 milliliters olive oil
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 225 grams rice, arborio
  • 150 milliliters white wine
  • 1000 milliliters chicken stock
  • 4 bacon, streaky fry til crisp
  • 55 grams butter, unsalted
  • 450 grams chicken livers
  • 55 grams cheese, parmesan Regiano
  • 1 tablespoon chives finely chopped
  • salt and pepper

Directions

1. Heat 85 ml olive oil in a large frying pan and sauté onions until soft. Add garlic then rice and stir well until the rice absorgs the oil and becomes translucent. Add the wine and 6 turns of the pepper mill and cook over a medium heat until the wine is absorbed. Pour in one third of the chicken stock and continue cooking, stirring occasionally. Add stock as needed until all used up.
2. Meanwhile, sauté the livers in half the butter, keep warm.
3. Add remaining butter to rice, then add the chopped bacon. Beat in the Parmesan and chives. Season to taste. Serve with liver on top of risotto.

Notes
Notes:Original serves 4.


Categories
Appetizer, hotOffal Main Course
Keywords
Appetizer, hotOffal Main Course
MacGourmet downloadRisotto of Chicken Livers, Bacon and Chives. To import, drag image to your MacGourmet recipe box.