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Risotto Alla Milanese Recipe
|Bacon slices||4 , diced|
|Chicken livers||1 Pound, halved|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Uncooked regular rice||1 Cup (16 tbs)|
|Instant chicken broth||2 Tablespoon (2 Envelopes)|
|Basil leaf||1 Teaspoon, crumbled|
|Water||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1583 Calories from Fat 253
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 8.5 g42.3%
Trans Fat 0.3 g
Cholesterol 1571.9 mg
Sodium 2882.3 mg120.1%
Total Carbohydrates 226 g75.3%
Dietary Fiber 11.2 g44.9%
Sugars 17.5 g
Protein 103 g205.5%
Vitamin A 1044.8% Vitamin C 209.3%
Calcium 31.6% Iron 270.1%
*Based on a 2000 Calorie diet
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.