Tuesday, 9 July 2013
Chicken Liver Risotto
We had this as our 'primi' last night, as we dined by candlelight in the courtyard, while the glorious sound washed over us of the Kreutzer Sonata being expertly played next door in the garden of the Teatro Lux. Perfection!
Ingredients: risotto al bianco for two (2/3 cup of carnaroli rice; quarter of a medium onion; butter; oil; glass of white wine; approx 500 ml stock - something light; I used the broth leftover from poaching a chicken the day before; half a cup of grated parmesan): 125g chicken livers; butter; oil; half a cup of dark stock (mine was a combination of stock from pheasant and rabbit carcasses); half a cup of Marsala (or substitute medium sherry); 1 tbs plain flour; 1 tsp dried thyme; 1 tbs freshly chopped parsley; seasoning.
1. Make the risotto in the normal way: sautée finely chopped onion in half oz butter plus 2 tbs oil; add the rice, and stir; add the wine, and reduce; gradually add the stock, to cook the risotto over 20-25 minutes; when the rice is cooked, turn off the heat and stir in another half oz butter and all the parmesan; add seasoning, to taste.
2. Meanwhile: sautée the livers briefly in 2 tbs oil, then add the marsala and flambé the whole thing; remove the livers to a small bowl, and add the dark stock to the pan juices; in a simmertopf, melt 1 oz butter, then stir in the flour, to make a roux; into this stir the pan juices and stock, along with the thyme; stir constantly for a few minutes, while the sauce thickens to a velvety texture; cut the livers into small pieces, then add these to the sauce, and keep warm while finishing preparation of the risotto. Check and adjust seasoning as necessary.
3. Plate the risotto (heated plates!), and divide the chicken liver sauce over the plated risotto. Garnish with parsley.