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Risotto Alla Milanese

Chicken.delights's picture
  Bacon slices 4 , diced
  Chicken livers 1 Pound, halved
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Uncooked regular rice 1 Cup (16 tbs)
  Instant chicken broth 2 Tablespoon (2 Envelopes)
  Basil leaf 1 Teaspoon, crumbled
  Bay leaf 1
  Water 2 1⁄2 Cup (40 tbs)
  Chopped parsley 1 Tablespoon

Cook bacon until crisp in a large skillet.
Remove bacon with a slotted spoon and reserve.
Shake chicken livers in a plastic bag with flour, salt and pepper.
Brown chicken livers in bacon drippings.
Remove with slotted spoon and reserve.
Saute onion in same skillet until soft. (If there is no fat remaining in the skillet, add 2 tablespoons vegetable oil.)
Stir in rice, chicken broth, basil, bay leaf and water.
Heat to boiling.
Lower heat; stir rice mixture well; cover.
Simmer 10 minutes.
Spoon the browned chicken livers over rice.
Return cover and simmer 20 minutes longer, or until liquid is absorbed and rice is tender; remove bay leaf.
Sprinkle with reserved bacon and chopped parsley.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1583 Calories from Fat 253

% Daily Value*

Total Fat 28 g43.1%

Saturated Fat 8.5 g42.3%

Trans Fat 0.3 g

Cholesterol 1571.9 mg524%

Sodium 2882.3 mg120.1%

Total Carbohydrates 226 g75.3%

Dietary Fiber 11.2 g44.9%

Sugars 17.5 g

Protein 103 g205.5%

Vitamin A 1044.8% Vitamin C 209.3%

Calcium 31.6% Iron 270.1%

*Based on a 2000 Calorie diet

Risotto Alla Milanese Recipe