Risotto Alla Milanese Recipe
Ingredients
| Bacon Slices | 4 , diced | |
| Chicken livers | 1 pound, halved | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1 Large, chopped | |
| 1 cup uncooked regular rice | ||
| 2 envelopes or teaspoons instant chicken broth | ||
| Basil leaf | 1 Teaspoon, crumbled | |
| Bay Leaf | 1 | |
| Water | 2 1/2 Cup (16 tbs) | |
| Chopped parsley | ||
Directions
Cook bacon until crisp in a large skillet.
Remove bacon with a slotted spoon and reserve.
Shake chicken livers in a plastic bag with flour, salt and pepper.
Brown chicken livers in bacon drippings.
Remove with slotted spoon and reserve.
Saute onion in same skillet until soft. (If there is no fat remaining in the skillet, add 2 tablespoons vegetable oil.)
Stir in rice, chicken broth, basil, bay leaf and water.
Heat to boiling.
Lower heat; stir rice mixture well; cover.
Simmer 10 minutes.
Spoon the browned chicken livers over rice.
Return cover and simmer 20 minutes longer, or until liquid is absorbed and rice is tender; remove bay leaf.
Sprinkle with reserved bacon and chopped parsley.
Remove bacon with a slotted spoon and reserve.
Shake chicken livers in a plastic bag with flour, salt and pepper.
Brown chicken livers in bacon drippings.
Remove with slotted spoon and reserve.
Saute onion in same skillet until soft. (If there is no fat remaining in the skillet, add 2 tablespoons vegetable oil.)
Stir in rice, chicken broth, basil, bay leaf and water.
Heat to boiling.
Lower heat; stir rice mixture well; cover.
Simmer 10 minutes.
Spoon the browned chicken livers over rice.
Return cover and simmer 20 minutes longer, or until liquid is absorbed and rice is tender; remove bay leaf.
Sprinkle with reserved bacon and chopped parsley.
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