No-Frills Risotto

Name: No-Frills Risotto
Total time: 35 min
Yield: Four servings
Cuisine: italian
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 1 chicken liver, skinned and finely chopped; Several pieces dried porcini mushrooms, soaked in water until soft (about 1/2 hour) and coarsely chopped to make about 2 tablespoons; 2 tablespoons tomato paste; 1 cup rice, preferably arborio; 2 1/2 cups chicken stock; 1 tablespoon butter; 1/2 cup Parmesan cheese

By Marialisa Calta

Total Time: 35 minutes
Rating: 5(31)
Comments: Read comments

Featured in: Food; ALL THE WAY HOME

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Ingredients

Yield:Four servings

1tablespoon olive oil
1onion, chopped
1chicken liver, skinned and finely chopped
Several pieces dried porcini mushrooms, soaked in water until soft (about ½ hour) and coarsely chopped to make about 2 tablespoons
2tablespoons tomato paste
1cup rice, preferably arborio
2½cups chicken stock
1tablespoon butter
½cup Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
Step 2
Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
Step 3
Bring the chicken stock to the boil. Add the boiling stock to the rice, and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
Step 4
Serve with a pat of butter and grated Parmesan cheese.