Chicken Livers Banker Style: (Fegato Di Pollo Alla Finanziera)

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READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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