Venetian Risotto Recipe
Ingredients
| 12 oz. long-grained rice | ||
| Butter | 7 Ounce | |
| Mushrooms | 1/3 Pound | |
| 2 duck livers | ||
| Chicken livers | 6 | |
| Onion | 1 Large | |
| Garlic | 1 Clove (5gm) | |
| 4 tablespoons Italian tomato puree 12 oz. | ||
| Beef stock, fresh or cubes | ||
| Dry white wine | 4 Ounce | |
| Parsley sprigs | 2 | |
| Thyme Sprig | 1 Small | |
| Bay Leaf | 1 | |
| 1 teaspoon sweet basil leaves | ||
| Parmesan cheese | 2 Ounce, grated | |
Directions
Boil 12 oz. rice in a large pan of boiling, salted water until just tender but still firm.
Turn into colander, rinse under running cold water and set aside.
Clean, slice and fry 1/3 lb. mushrooms in 2 oz. hot butter in a frying pan until lightly browned.
Remove with a perforated spoon and place in a small bowl.
Slice the 2 duck livers and 6 chicken livers.
Add 2 oz. butter to frying pan, add livers and brown rapidly over high heat for 2 or 3 minutes, turning constantly.
Remove to small plate and set aside.
Add 1 oz. butter to pan and fry 1 onion and 1 clove garlic until lightly brown.
Pour the contents of the pan into a saucepan, add 4 tablespoons tomato puree, 12 oz. beef stock, 4 oz. wine, 2 sprigs parsley, 1 sprig thyme, 1 bay leaf and 1 teaspoon basil.
Mix well, bring to a boil, stir in the reserved mushrooms, reduce heat and simmer, covered, for 1 hour.
Remove from stove, cool, and add cooked chicken and duck livers.
Correct seasoning and mix gently with 2 forks into cold rice.
Turn the mixture into a well-buttered ovenproof serving dish.
Spread the top with 2 oz. grated parmesan and dot with the remaining butter.
Cover and chill overnight.
Next evening, place the dish in a pan of hot water and reheat uncovered in moderate oven 350°F, Reg 4 until bubbling and top is brown and crusty.
If necessary, place under grill for a minute or two before serving.
Turn into colander, rinse under running cold water and set aside.
Clean, slice and fry 1/3 lb. mushrooms in 2 oz. hot butter in a frying pan until lightly browned.
Remove with a perforated spoon and place in a small bowl.
Slice the 2 duck livers and 6 chicken livers.
Add 2 oz. butter to frying pan, add livers and brown rapidly over high heat for 2 or 3 minutes, turning constantly.
Remove to small plate and set aside.
Add 1 oz. butter to pan and fry 1 onion and 1 clove garlic until lightly brown.
Pour the contents of the pan into a saucepan, add 4 tablespoons tomato puree, 12 oz. beef stock, 4 oz. wine, 2 sprigs parsley, 1 sprig thyme, 1 bay leaf and 1 teaspoon basil.
Mix well, bring to a boil, stir in the reserved mushrooms, reduce heat and simmer, covered, for 1 hour.
Remove from stove, cool, and add cooked chicken and duck livers.
Correct seasoning and mix gently with 2 forks into cold rice.
Turn the mixture into a well-buttered ovenproof serving dish.
Spread the top with 2 oz. grated parmesan and dot with the remaining butter.
Cover and chill overnight.
Next evening, place the dish in a pan of hot water and reheat uncovered in moderate oven 350°F, Reg 4 until bubbling and top is brown and crusty.
If necessary, place under grill for a minute or two before serving.
Chef
