Prep 15 mins
Cook 45 mins
I know that this is a common recipe, but there are none quite like this on Zaar. As a vegetarian, I leave out the pork and livers and add something else; maybe shrimp, maybe vegetables. Risotto is endlessly adaptable, so don't be afraid to experiment! (You can, of course, include the pork and livers and I promise I will still speak to you!)
- 4 tablespoons butter
- 2 ounces salt pork, diced
- 2 tablespoons olive oil
- 1 cup chopped onion
- 4 chicken livers, finely chopped
- salt & freshly ground black pepper
- 1 cup uncooked arborio rice (I've used brown arborio, excellent sub!) or 1 cup other short-grain rice (I've used brown arborio, excellent sub!)
- 3 cups boiling chicken broth or 3 cups vegetable broth
- 1⁄8 teaspoon powdered saffron (optional, ok, the original recipe said option(this is not really optional for me, since I associate)
- good quality grated parmesan cheese or romano cheese
- Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat.
- Add the onions and cook until lightly browned.
- Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
- Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes.
- Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
- If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two.
- Do not overcook. Just prior to serving stir in the saffron. Serve with grated fresh parmesan cheese sprinkled on top.
- You might also want to add some freshly ground black pepper on top.
- For Vegetarian remove the Chicken liver, the salt pork and do not use the chicken broth. Also do not add any fish/seafood such as shrimp to the recipe. Fish/seafood is not considered vegetarian.