Chicken Liver Risotto
|Butter||1⁄4 Cup (4 tbs)|
|Chicken livers||5 , cut into eights|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Raw long grain rice||1 Cup (16 tbs)|
|Boiling chicken stock||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||2 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
1. In a heavy two-quart saucepan, melt the butter and brown the chicken livers. Remove the livers and keep hot. Add the onion to the saucepan and cook until transparent. Add the chopped mushrooms and cook three minutes longer.
2. Add the rice and cook, stirring constantly, two minutes. Add the stock, cover and simmer gently over low heat until the stock is absorbed and the rice is tender but firm, about twenty minutes. If the stock is absorbed and the rice is not done, add a little more liquid and cook longer.
3. Stir the livers and parsley into the rice and serve immediately with grated Parmesan cheese.