Italian Rice, w/chicken livers
Source of Recipe
from wwr
Recipe Introduction
Also called Risotto alla Milanese, this not only makes
an elegant side dish, but is frequently served as a
main course as well. Accompanied by a green salad and
a slice of soft Bel Paese cheese, this makes a delicious
dinner.
List of Ingredients
Italian Rice, w/chicken livers
4 Tbs (60 ml) butter
2 oz (50 g) salt pork, diced
2 Tbs (30 ml) olive oil
1 cup (250 ml) chopped onions
4 chicken livers, finely chopped
Salt and freshly ground black pepper to taste
1 cup (250 ml) uncooked Arborio or other short grain rice
3 cups (750 ml) boiling chicken broth
1/8 tsp (0.5 ml) ground saffron (optional)
Good quality grated Parmesan or Romano cheese
Heat the butter, salt pork, and olive oil in a heavy skillet over
moderate heat. Add the onions and cook until lightly browned. Add
the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
Add the rice, stirring well, and cook for 2 minutes. Add the boiling
broth, stir well, cover and simmer over low heat for 15 minutes. Test
for seasoning and doneness. The risotto should be creamy in texture
and the rice should be cooked but still slightly firm to the teeth.
If the rice is too dry, add a little more broth. If too runny, cook
uncovered for a minute or two. Do not overcook. Just prior to
serving stir in the optional saffron. Serve with grated cheese
sprinkled on top.
Serves 4 to 6 as a side dish, 2 to 4 as a main
course.Recipe
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