Risotto With Liver Recipes

Steps:

• Fry the garlic in olive oil for a minute.
• Add the liver and fry turning constantly for about 5 minutes - medium rare. Set aside in a dish and cut up in bite size cubes.
• Melt a knob of butter in a large deep pan, add the onion and garlic and cook until soft. Stir in the rice and mix well.
• Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.
• Add the asparagus tips and peas. Add some freshly ground pepper. Stir continuously. Add the liver with all the juices - the rice should be creamy but firm.
• Add the parmesan just before serving
• and enjoy.

Steps:

• Trim the livers, cutting away any connective pieces and any dark spots. Cut into large bite-sized pieces, keeping the lobes in tact as much as possible. Refrigerate until needed. Trim the chicken hearts of fat.
• Trim all the fat, connective tissue, and gristle from the gizzards, leaving just the meaty parts.
• Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add 1 of the onions, the carrots, and the celery and sauté until softened, 5 to 8 minutes. Add the garlic and the gizzards and hearts and sauté for 5 minutes. Add the wine and let it bubble up in the pan. When it is reduced by half, add enough of the broth to barely cover the gizzards and hearts (about 2 cups). Simmer over low heat until tender, about 1 hour or so. Remove the giblets from the pan with a slotted spoon, transfer to a cutting board, and chop coarsely. Set the giblets aside.
• Pour the remaining broth (about 5 cups) into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the remaining diced onion and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of the simmering broth and stir for 3 to 4 minutes until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next, until the rice kernals are al dente at the center and creamy on the outside, 18 to 20 minutes in all.
• Meanwhile, cook the chicken livers: If you want to keep this kosher, broil the livers until cooked through. If not, you may sauté them in a separate pan in olive oil until golden on the outside and still pink at the center. Season with salt and pepper and set aside; keep warm.
• Just before the rice is ready, stir in the giblets and tomatoes and warm through. Transfer to a warmed serving dish and garnish with the chicken livers. Serve immediately

Steps:

• Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
• Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
• While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
• 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.
• 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.
• 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.

Steps:

• Reserve 1/2 cup broth. Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer. Remove from heat. Cover to keep warm. Heat olive oil in large saucepan over medium heat. Add green onions; sauté 1 minute. Add rice; sauté 2 minutes. Add 2 tablespoons Sherry and stir until absorbed. Add 3/4 cup warm broth mixture and stir until liquid is absorbed. Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes. Season risotto with salt and pepper.
• Meanwhile, melt butter in large skillet over medium-high heat. Sprinkle livers with salt and pepper and dust with flour. Add livers to skillet and sauté until pink in center, about 2 minutes per side. Transfer to plate. Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet. Boil until reduced to glaze, stirring up any browned bits, about 4 minutes. Return livers to skillet and stir to coat. Divide risotto among plates; spoon livers and pan juices over. Drizzle with truffle oil.