- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 45 minutes
- Effort: easy
- 5 tbsp olive oil
- 1 banana shallots, finely diced
- 150 g arborio risotto rice
- 0.5 cloves garlic, crushed
- 100 ml white wine
- 900 ml chicken stock, hot
- 3 tbsp goats' cheese, soft
- 1 tbsp white wine vinegar
- 1 tbsp chopped chives
- 1 tbsp parsley, finely chopped
- 1 tomatoes, skinned, deseeded and chopped
- 1 tbsp unsalted butter, chilled
- 1 tbsp mascarpone
- 2 tbsp parmesan, grated
For the chicken livers
- 300 ml balsamic vinegar
- 12 chicken livers, cleaned
- 1 tsp butter
1. Heat 3 tbsp olive oil in a saucepan, add the shallot and gently fry without browning, for one to two minutes.
2. Add the rice and stir until the grains become shiny and coated with oil. Add the garlic but do not allow to brown.
3. Add the wine and allow the alcohol to burn off, stirring with a spoon, for about one minute. Add a ladle of hot stock at a time, stirring continuously.
4. Wait until the stock is fully absorbed by the rice before adding the next ladle-full. Continue this procedure until the rice is cooked. This will probably take about 20 minutes.
5. Once the rice is cooked take it off the heat and add the goats' cheese and vinegar.
6. Stir in the herbs, tomato, butter, mascarpone and Parmesan. Season to taste with salt and freshly ground black pepper.
7. Place the balsamic vinegar in a saucepan and cook until reduced to 100ml.
8. Heat the remaining oil in a frying pan and add the chicken livers. Cook for one minute on each side. Add the balsamic and stir until warmed through, then finally add the butter. Serve the risotto immediately, with the glazed chicken livers on top.
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