Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

We love the complex depth of flavor chicken livers lend (think dirty rice), but feel free to leave them out. Remember, the key to a creamy risotto is to stir, stir, stir. All that action releases the rice's natural starches, which make the sauce thick and velvety.

Recipe by Southern Living February 2014

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

total:
1 hr 30 mins
hands-on:
1 hr 25 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a large saucepan over medium-high heat. Meanwhile, remove stems from mushrooms. Add thyme sprigs, mushroom stems, and half of parsley to broth. Reduce heat to low; gently simmer until ready to use. Remove leaves from remaining parsley, and coarsely chop. Discard parsley stems.

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  • Sauté livers in hot oil in a Dutch oven over medium heat 5 minutes or until cooked. Remove livers, and finely chop. Add 4 Tbsp. butter and mushroom caps to Dutch oven, and sauté 10 minutes or until deep golden brown. Remove from Dutch oven using a slotted spoon. Add onion, and sauté 10 minutes or until tender. Add celery, and sauté 5 minutes or until softened.

  • Add rice, and cook, stirring constantly, 1 minute or until fragrant. Stir in wine, and cook, stirring often, 3 minutes. Add 1 cup hot broth mixture (discarding mushroom stems and herb sprigs), and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time, until liquid is absorbed. (Total cooking time is 30 to 35 minutes.) Remove from heat.

  • Stir in livers, mushroom caps, cheese, chopped thyme, chopped parsley, remaining 2 Tbsp. butter, and salt and pepper to taste. Serve immediately.

Source

Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN

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