Risotto with chicken livers
Instructions
Wash and clean the chicken livers, then cut into small pieces.
Let them fry with chopped onion and Sage in 3 tablespoons oil.
When well browned add the rice and, after a few minutes, wet with wine.
Let it evaporate high heat stirring often.
Add the broth a little at a time and, when cooked, add a knob of butter, parmesan, season with salt and stir the rice before serving.
Ingredients and dosing for 4 persons
- 350 g of rice
- 200 g of chicken livers
- 5 leaves sage
- White wine
- 1 onion
- 100 cl of broth
- 1 walnut butter
- 3 tablespoons of olive oil
- Grated parmesan cheese
- Salt