Risotto con I Funghi e I Fegatini di Pollo (Risotto with Mushroom and Chicken Livers)

This creamy, dream of a risotto from Valentina Harris is chockfull of chicken livers and mushrooms and tastes divine!
By Valentina Harris
Risotto con I Funghi e I Fegatini di Pollo (Risotto with Mushroom and Chicken Livers)
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

main

  • 3 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 200 g mushrooms, coarsely chopped
  • 2 sage leaves, finely chopped
  • 350 g arborio or carnaroli risotto rice
  • 125 ml dry white wine
  • 2 litres hot chicken or vegetable stock
  • 2 tbsp extra virgin olive oil
  • 200 g chicken livers, trimmed and coarsely chopped
  • 50 ml brandy
  • black pepper
  • 2 tbsp finely grated parmesan
  • extra grated parmesan

Method

1. Melt half the butter in a deep frying pan and add the onions. As soon as they begin to sizzle, add the garlic, mushrooms and sage leaves. Stir and simmer together gently, adding a little bit of stock if necessary to prevent burning. As soon as all these ingredients are softened and cooked through, add the rice and toast the grains really thoroughly to make them crackling hot (you should get the impression that you might have a rice explosion at any moment!).

2. Then add the wine and remove from the heat to evaporate all the alcohol fumes. Return to the heat and add 3 ladles of stock. Allow the rice to absorb this liquid, and then begin to gradually add more. Add 1 to 1 ½ ladles full at a time, always stirring and waiting patiently for the rice to soak up the liquid before adding in more.

3. Meanwhile, warm the olive oil in a small pan with the garlic, until the garlic smells quite strong, then add in the chicken livers and stir them around to brown them all over. Add the brandy and ignite to burn off the fumes, then season with salt and pepper and lower the heat to just cook them off for a couple of minutes - no longer or they will go rubbery. Do not be tempted to cover the pan either.

4. Keep the livers to one side until required. As soon as the rice tastes tender and chewy (not chalky or so soft as to remind you of rice pudding), take it off the heat. Stir in the remaining butter and the Parmesan, and adjust seasoning to taste. Add a little bit more stock to prevent the risotto from drying out too much. Cover with a lid and leave to rest for about 4 minutes.

5. Heat through the chicken livers over a lively heat. Stir the risotto again, transfer it on to a warmed platter and arrange the cooked, hot chicken livers on the top. Serve at once, with extra Parmesan and a glass or two of robust red wine to drink with it!

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