Chicken Liver Risotto
A 'shortcut' version of risotto flavored with sautéed chicken livers, onions, mushrooms, parsley, white wine and Parmesan cheese.
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.