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Recipe : *** Risotto with chicken Liver and Oyster Mushroom

Risotto with chicken Liver and Oyster Mushroom
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    50 min
  • Ready in
    1 h 15
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 8 chicken livers
  • 1 middle sized onion
  • 1 bay leaf
  • 1 tablespoon chopped flat parsley
  • salt and finely ground pepper
  • 200 g arborio rice
  • 200 g oyster mushrooms
  • 20 g butter
  • 120 g cream
  • 1 l chicken broth
  • some olive oil
  • some grapeseed oil
  • 1 ml glass dry white wine
  • 1 ml glass porto

  • Recipe preparation steps

  • 1
    Peel and finely chop 1 onion. In a skillet heat some olive oil; add the chopped onions and let sweat on a low heat source, making sure not to brown them, then add 200 grams rice, sauté. When the rice has turned opaque add 1 glass dry white wine, add 1 bay leaf and bring to a boil. Let the wine evaporate while stirring constantly. Then slowly add 1000 ml chicken broth making sure to let the broth is been absorbed after each addition. Continue in this manner until all broth is used and the rice is tender but firm to the touch. The process should take about 20 minutes. Remove from the stove and set aside.
  • 2
    In a non-stick skillet heat 20 grams butter, sauté 200 grams mushrooms. Season with fine table salt and freshly ground pepper. Drain on absorbent paper.
  • 3
    In the same skillet add some grapeseed oil, add the chicken livers and brown on each side, season with salt and freshly ground pepper. Do not overcook; they should remain pink on the inside. Place on a cooking rack.
  • 4
    Deglaze the skillet with 1 glass of Porto, bring to a boil, reduce until it becomes syrupy, and scrape the bottom well with a wooden spatula. Place the mushrooms and livers back into the skillet. Set aside.
  • 5
    Reheat the risotto on a low heat source, incorporate about 120 grams cream until reaching the desired velvety structure, and remove the bay leaf.
  • 6
    Serve the risotto in a deep dish, top harmoniously with the mushroom chicken liver mixture and sprinkle 1 TBS chopped flat parsley over it.
  • 7
    Serve and savour immediately.
  • Ready !