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Venetian Risotto

Chef.Foodie's picture
Ingredients
  Long grain rice 12 Ounce
  Butter 7 Ounce
  Mushrooms 1⁄3 Pound
  Duck liver 2
  Chicken livers 6
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Italian tomato puree 12 Ounce (4 Tablespoons)
  Beef stock 1⁄2 Cup (8 tbs) (Fresh Or Cubes)
  Dry white wine 4 Ounce
  Parsley sprigs 2
  Thyme sprig 1 Small
  Bay leaf 1
  Sweet basil leaves 1 Teaspoon
  Grated parmesan cheese 2 Ounce
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.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Boiled

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