Chicken liver risotto
 

This is a simple rustic supper dish that can also be served as a starter – not exactly haut-cuisine, but very tasty.

Preparation Time: 10 Mins

Cooking Time: 35 Mins

Total Time: 45 Mins

Ingredients

For 4 servings…

2 tbs               Olive oil    

1                    Onion  - chopped finely          

200 gms          Rice  - risotto          

230 gms          Chicken livers  - halved          

110 gms          Mushrooms  - sliced  

1 clove            Garlic  - crushed      

110 ml             Wine  - red 

1 tbs               Tomato purée         

2 tsp               Sugar  - muscovado  

450 ml             Stock  - chicken       

To serve

                     Lettuce  - hearts, dressed with vinaigrette

Method

Heat the oil for two or three minutes in a lidded sauté pan.  Add the onion and sauté for five minutes until softened and golden.  Add the rice and mix with the onion for three minutes to cook the starchy coating and absorb some of the oniony flavourings.  Add the liver, mushrooms and garlic and cook for a further three or four minutes.  Then add the wine, tomato purée, sugar and stock.

Bring to the boil, cover and cook over a low heat for 20 minutes on the top of the stove.  Fluff up with a fork and serve with hearts of lettuce dressed with a vinaigrette dressing.

Wine recommendations

A red wine

Interesting

     Lirac

     Menetou-Salon rouge

     Vin de pays Charentais rouge

Adventurous

     Beaujolais