Wednesday, September 10, 2008
The combination of chicken livers, bacon, parsley and thyme gives this Italian risotto a wonderfully rich flavor. Serve it as an appetizer for 4 or a lunch for 2 or 3. Recipe serves 2-4.
6 ounces (175 g) chicken livers
About 1 tablespoon olive oil
1 ounce (30 g) butter
1 1/2 ounces (40 g) rind less streaky bacon rashers, finely chopped
2 spring onions, finely chopped
1 garlic clove, crushed
1 celery stick, finely sliced
1 1/2 cups risotto rice
3/4 cup dry white wine
4 cups simmering chicken stock
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Parsley and thyme sprigs, to garnish
1. Clean the chicken livers carefully, removing any fat or membrane. Rinse well, pat dry with kitchen paper and cut into small, even pieces. (See step-by-step instructions here).
2. Heat the oil and butter in a frying pan and fry the bacon for 2-3 minutes. Add the spring onions, garlic and celery and continue frying for 3-4 minutes over a low heat until the vegetables are slightly softened. Increase the heat and add the chicken livers, stir-frying for a few minutes until they are brown all over.
3. Add the rice. Cook, stirring, for a few minutes, then pour over the wine. Allow to boil so that the alcohol is driven off. Stir frequently, taking care not to break up the chicken livers. When all the wine has been absorbed, add the hot stock, a ladleful at a time, stirring constantly.
4. About halfway through cooking, add the thyme and season with salt and pepper. Continue to add the stock as before, making sure that each quantity has been absorbed before adding more.
5. When the risotto is creamy and the rice is tender but still has a bit of "bite", stir in the parsley. Taste and adjust the seasoning. Remove the pan from the heat, cover and leave to rest for a few minutes before serving, garnished with parsley and thyme.