Risotto With Mushrooms And Chicken Livers
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound chicken livers
- 3tablespoons extra-virgin olive oil
- 3½ to 4cups well-seasoned chicken stock
- ½cup finely chopped onion
- 10ounces coarsely chopped cremini mushrooms
- 1⅓cups arborio rice
- ½cup dry white wine
- 1teaspoon finely minced fresh thyme
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
352 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 15 grams protein; 745 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
- Step 2
Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
- Step 3
While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
- Step 4
When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
- Step 5
Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
- Step 6
Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.
Private Notes
Comments
This dish is heavenly. It takes a little time to get the ingredients cleaned and cut to the right sizes but it really pays off. I had 1 lb of chicken livers and a little more than 1 1/2 c Arborio to use up, so I needed a tad more broth but I used the rest of the ingredients as called for. Just before adding the livers at the end, I also added 3/4 c frozen peas to make the dish a little more like a complete main course. The variety of flavors and textures complemented each other splendidly.
This is so good!!! Of course you have to like chicken livers…but if you do this is a relatively easy and delicious risotto. Two thumbs up!
Following a light vegetable appetizer, this made a yummy main for two. (Hoped there might be a smitch left over for a cook's breakfast, but no.) Unless using as a first course, I can't see this serving six people.
Clearly there’s a tiny contingent of chicken-liver fans here. But we love both chicken livers and risotto, and the combination was amazing. Next time I’ll use some fried sage instead of the thyme. Not something I would want too often but perfect for a cold December night . . .
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