Prep 20 mins
Cook 45 mins
These livers with the risotto make for some great comfort food. The recipe is courtesy of Mario Batali.
- 4 tablespoons sweet butter
- 1 onion, thinly sliced
- 1 1⁄2 cups arborio rice
- 5 -6 cups chicken stock (keep hot)
- salt & freshly ground black pepper (to taste)
- 3⁄4 cup freshly grated parmesan cheese
- chopped fresh parsley leaves, for garnish
- 3⁄4 lb chicken liver
- 2 tablespoons all-purpose flour
- 3 tablespoons extra virgin olive oil
- 1 cup marsala wine
- 2 tablespoons chicken stock
- To make the risotto:.
- In a 10-12" saucepan, melt 3 Tablespoons of the butter. Add the onion and sweat (saute) until soft and translucent about 5 minutes.
- Stir in the rice and cook over medium-high heat. Using a wooden spoon stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes.
- BE CAREFUL NOT TO LET THE RICE BURN.
- Keeping the heat at medium-high heat begin ladling the hot broth into the rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth.
- Continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes.
- Once the rice is cooked season with salt & pepper.
- Remove from the heat and immediately add the remaining Tablespoon butter and 3/4 cup Parmesan.
- Stir to thoroughly combine and keep warm until ready to serve.
- Chicken Livers:.
- Dredge the chicken liver pieces through the flour until well coated. Shake to remove any excess flour and set aside.
- In a 12" saucepan, heat the olive-oil over a medium-hot flame. Add the chicken livers and cook until golden brown on all sides, about 5 minutes.
- Pour the wine over chicken livers (carefully) and let cook until the wine evaporates, about another 4-5 minutes.
- Add the chicken stock. Keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more.
- Let the broth bubble so that the sauce thickens; there should almost be no sauce in the pan, just a few droplets to keep the livers moist.
- Serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto.
- Garnish with the parsley.