Risotto with chicken livers
Chop the chicken livers and soak them in cold milk so that they "whiten", losing part of the blood content.
Meanwhile, finely chop the onion with a clove of garlic and a bunch of parsley and fry this mixture in 20 g of butter and a tablespoon of oil.
Add the rice and toast it for a few minutes, stirring with a wooden spoon. Add the broth a little at a time and when it will be finished, add a half full glass of white wine, never stop stirring.
When the rice is half cooked, put on fire a pan with 20 g of butter and a dollop of fat flavored oil with a couple of sage leaves.
Drain the milk and rinse the chicken livers under running water.
Sauté them in flavored and flamed fat, spraying them with a spoonful of Grappa, salt and pepper properly.
Add them to the risotto after removing the sage leaves, stir in the remaining butter and the grated cheese and serve sprinkled with more chopped parsley.
Recommended Grappa:
PO' di Poli Secca
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
300 g Vialone Nano rice
200 g chicken livers
80 g peeled onion
60 g Alpine butter
40 g mature Montasio
Milk
Grappa
Garlic
Parsley
Olive oil
Sage
Pinot white wine from Friuli
Beef broth - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- First courses
- Preparation time:
- About 30 minutes
- Notes:
- The Risot cai fedagei, so called in Friuli Venezia Giulia, is a typical dish of the tradition spread throughout Italy.
