Risotto With Mushrooms And Chicken Livers Recipes

CHICKEN LIVER RISOTTO

Steps:

• To prepare chicken liver risotto, first heat up your chicken stock so that it is hot enough to add to the rice. It should be simmering gently. Meanwhile wash and dice your carrots, celery, and onions and blend them in a food processor.
• Clean your chicken liver and cut it into ¼ - ½ cm (1/5 - 1/3 inch) slices.
• Heat one tablespoon of olive oil and 1/4 cup (50g) of butter in a pan. Add your sage leaves and sear them for about one minute.
• Add your chicken liver pieces and some freshly ground black pepper. Sear for 5-6 minutes and stir occasionally until they become brownish on all sides.
• Pour ½ cup of white wine. Stir and let the liquid evaporate. It takes approx. 5 minutes.
• In the meantime, you can start cooking your rice in another pan. Heat the other tablespoon of olive oil and another 1/4 cup (50g) of butter. Add the carrot-celery-onion mix and sauté for approximately 3 minutes, or until most of the liquids evaporated.
• Add your risotto rice, stir, and sauté for about 2 minutes until the edges begin to turn translucent. Don't worry, it looks like you're cooking pumpkin puree with seeds at the moment but it will turn out delicious.
• Add the remaining ½ cup of white wine to the rice, stir, and let the liquid evaporate. Then add 1-1 ½ ladle(s) of your hot chicken stock and continue cooking by following the steps of the risotto base recipe. Add the chicken stock ladle by ladle, stir, and let the liquid evaporate.
• When your rice is half cooked, add your sautéed chicken liver.
• Continue cooking your rice with the same method. Add 1-1 ½ ladle(s) of your simmering stock, stir, and let most of the liquid evaporate. Repeat until all the stock is used up and your rice is done.
• As a final step, add the grated Parmesan cheese with the last ladle of stock and salt to taste. Only add the salt at the end, as salt hardens the chicken liver. Stir your rice once again and turn off the heat. Add the remaining 2 tbsp of butter and cover it before letting it rest for 2-3 minutes. Once that's done, you can take off the lid. Stir it once more and serve it piping hot.

RISOTTO WITH CHICKEN AND MUSHROOMS

Steps:

• In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

RISOTTO WITH CHICKEN LIVERS, SHERRY AND TRUFFLE OIL

Steps:

• Reserve 1/2 cup broth. Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer. Remove from heat. Cover to keep warm. Heat olive oil in large saucepan over medium heat. Add green onions; sauté 1 minute. Add rice; sauté 2 minutes. Add 2 tablespoons Sherry and stir until absorbed. Add 3/4 cup warm broth mixture and stir until liquid is absorbed. Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes. Season risotto with salt and pepper.
• Meanwhile, melt butter in large skillet over medium-high heat. Sprinkle livers with salt and pepper and dust with flour. Add livers to skillet and sauté until pink in center, about 2 minutes per side. Transfer to plate. Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet. Boil until reduced to glaze, stirring up any browned bits, about 4 minutes. Return livers to skillet and stir to coat. Divide risotto among plates; spoon livers and pan juices over. Drizzle with truffle oil.