A 'shortcut' version of
risotto flavored with sautéed chicken livers, onion, mushrooms,
parsley, white wine and Parmesan cheese.
Chicken
Liver Risotto
- 6 chicken livers (about
1/2 pound), cut into eighths
1/2 cup chopped onion
1/4 cup butter or margarine
1 (4-ounce) can sliced mushrooms, drained
1/2 teaspoon salt
3 tablespoons white wine or chicken broth
3 cups cooked U.S. arborio or medium grain rice*
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese (optional)
- Cook chicken livers and
onion in butter until tender. Add mushrooms, salt and wine; simmer
about 2 minutes. Toss lightly with rice. Heat. Sprinkle with
parsley and Parmesan cheese.
Makes 6 servings.
*According to the USA Rice
Federation, 1 cup uncooked medium grain rice cooked in 1 1/2
cups liquid for 15 minutes will yield 3 cups cooked rice.
Recipe provided courtesy
of USA Rice Federation.
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