Chicken livers with mushroom risotto
How to make chicken livers with mushroom risotto
- 1 onion, chopped
- 30ml olive oil
- 4 cloves garlic, crushed
- 350g mixed mushrooms
- 300ml Arborio (risotto) rice
- 125ml white wine
- 750ml chicken stock
- 100g grana padana cheese, grated
- 250g chicken livers, cleaned
- 75ml seasoned flour
- 100ml tomato sauce
- 100ml chutney
- 10ml Worcester sauce
- 50ml water
Saute the onion in some olive oil in a large pot until soft. Add the garlic and mixed mushrooms and cook for three minutes. Add the rice and stir around for another minute.
Add the wine and let liquids evaporate before adding ladles full of hot stock one at a time, cooking until absorbed in between additions. Once cooked, stir in the cheese.
Meanwhile, dust the chicken livers with the seasoned flour. Heat some oil in a non-stick frying pan and fry the chicken livers on each side until browned, about three minutes.
Mix together tomato sauce, chutney and Worcester sauce and add to the pan with 50ml of water. Heat through and serve with the risotto.
TIME: 45 minutes