Chicken Liver Risotto With Mushrooms Recipe
Ingredients
| Onion | 1 | |
| Green pepper | 1 To taste | |
| Bacon rashers | 4 | |
| Butter | 2 1/2 Ounce | |
| Long grain rice | 8 Ounce | |
| Chicken stock | 1 Pint | |
| Mushrooms | 4 Ounce | |
| Salt | To Taste | |
| Pepper | 1 To taste, milled | |
| Chicken livers - 6-8 ounce (175-225 grams) | ||
| Seasoned flour – as required for coating | ||
| Grated cheese – as required for garnishing | ||
Directions
GETTING READY
1. Peel onion and chop finely.
2. Lengthwise cut the green pepper in halves, deseed and shred.
3. Trim fat and chop the bacon rashers.
4. Wash, trim and slice the mushrooms; keep aside.
5. Trim the chicken livers with scissors; keep aside.
MAKING
6. In a heavy saucepan or flameproof casserole, melt 1 ounce (25 grams) of the butter
7. Stir in the bacon, onion and green pepper.
8. Put the lid on and sauté gently for about 5 minutes until the onion and green pepper are soft but not brown.
9. Stir in the rice until coated evenly with butter and onions.
10. Add the hot chicken stock and bring the mixture to boil with constant stirring.
11. Reduce the heat to low; cover with a tight-fitting lid and simmer gently for about 20—30 minutes until the rice is tender and all the liquid has been absorbed.
12. In a saucepan, take 1/4 pint (1 1/2 dl) of water, 1/2 ounce (15 grams) of the remaining butter and a seasoning of salt and pepper.
13. Add the mushrooms and bring up to the boil.
14. Then, simmer for about 5 minutes until the mushrooms are tender.
15. Drain and reserve the mushrooms.
16. In a frying pan, heat the remaining 1 ounce (25 grams) of butter.
17. Dip the trimmed chicken livers in seasoned flour and fry them in the melted butter.
18. Drain and cut the livers into slices.
19. When the rice is cooked, add the mushrooms and chicken livers to the rice and using a fork, gently fold it into the risotto.
SERVING
20. On a hot serving dish, pile the risotto and top with plenty of grated cheese.
21. Serve immediately.
1. Peel onion and chop finely.
2. Lengthwise cut the green pepper in halves, deseed and shred.
3. Trim fat and chop the bacon rashers.
4. Wash, trim and slice the mushrooms; keep aside.
5. Trim the chicken livers with scissors; keep aside.
MAKING
6. In a heavy saucepan or flameproof casserole, melt 1 ounce (25 grams) of the butter
7. Stir in the bacon, onion and green pepper.
8. Put the lid on and sauté gently for about 5 minutes until the onion and green pepper are soft but not brown.
9. Stir in the rice until coated evenly with butter and onions.
10. Add the hot chicken stock and bring the mixture to boil with constant stirring.
11. Reduce the heat to low; cover with a tight-fitting lid and simmer gently for about 20—30 minutes until the rice is tender and all the liquid has been absorbed.
12. In a saucepan, take 1/4 pint (1 1/2 dl) of water, 1/2 ounce (15 grams) of the remaining butter and a seasoning of salt and pepper.
13. Add the mushrooms and bring up to the boil.
14. Then, simmer for about 5 minutes until the mushrooms are tender.
15. Drain and reserve the mushrooms.
16. In a frying pan, heat the remaining 1 ounce (25 grams) of butter.
17. Dip the trimmed chicken livers in seasoned flour and fry them in the melted butter.
18. Drain and cut the livers into slices.
19. When the rice is cooked, add the mushrooms and chicken livers to the rice and using a fork, gently fold it into the risotto.
SERVING
20. On a hot serving dish, pile the risotto and top with plenty of grated cheese.
21. Serve immediately.
Chef
