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45min

4 Servings

cold chicken liver risotto

Ingredients

List

500 g of cold chicken liver;
  • 2 tablespoons of oil;
  • 1 large onion, finely chopped;
  • 1 small red pepper, chopped;
  • 1 cup (tea) of needle rice;
  • 3/4 cup (tea) of finely chopped mushrooms;
  • 2 1/2 cups (tea) of chicken stock;
  • Salt and black pepper to taste;
  • 1 cup of frozen peas;
  • Tomato slices for garnish.

Preparation

Mode

  1. Put half the oil in a pan, heat and fry the onion and pepper for 5 minutes, always stirring.
  2. Add the rice and fry for another minute, stirring constantly.
  3. Add the mushrooms, chicken stock and season with salt and pepper.
  4. Bring to a boil, add the peas and reduce the heat.
  5. Cover and simmer for 15 to 20 minutes or until the rice is tender and the liquid has been completely absorbed.
  6. Meanwhile, heat the remaining oil in a frying pan.
  7. Add the Friato chicken livers and fry over low heat for 5 to 6 minutes, turning occasionally.
  8. Remove the livers with the help of a slotted spoon and let it cool slightly.
  9. Then chop the livers and mix with the rice.
  10. Cover the pan and let it rest in a warm place for 5 minutes.
  11. Check the seasoning.
  12. Place the liver risotto on a heated platter, garnish with the tomato slices and serve immediately.
  13. Huuuuummm, what a good thing! This recipe yields 4 servings and will be the sensation of the night.