Chicken liver Risotto

Risotto con fegatini di pollo. ( Chickenliver risotto )
4portions.   Fry 200 grs. chickenliver, garlic, salt and pepper for 10 minutes in olive oil. Add 2 teacups of rice (use rice for risotto and nothing else!) Prepare chicken bouillon before you start (available readymade in any supermarket) Add a teacup at the time and stir 20 minutes until rice is "al dente" (It's important that you keep stirring and never take your eyes off it, because you are adding just a small quantity at the time and it will quickly evaporate.) When done, add a little butter and parmesan cheese and let rest for 5 min. Add pepper when serving. This is a typical Nothern Italy/Veneto region recipe.

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