Rice with chicken livers and mushrooms

Rice with chicken livers and mushrooms

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
60g butter
1 onion, chopped
400g long-grain rice
60ml marsala
2 litres chicken stock, hot

Sauce

Quantity Ingredient
60g butter
1 onion, finely sliced
1 thin slice prosciutto, cut into julienne strips
3 fresh sage leaves
or 1/2 teaspoon dried sage
1 bay leaf
6 chicken livers, chopped
6-8 mushrooms, sliced
freshly ground black pepper
1 tablespoon marsala
250ml chicken stock
salt

Method

  1. Melt butter in a heavy saucepan, add onion and sauté until brown. Stir in rice and cook, stirring, until each grain is golden in colour. Add marsala and cook gently until it is absorbed into rice. Add stock, 2 cups at a time, each time covering pan until liquid is simmering. Allow to cook very slowly, without stirring, until rice has absorbed all the liquid. When done, rice should be fairly dry but not too soft.
  2. To make sauce, melt butter in a saucepan and sauté onion, prosciutto, sage and bay leaf until mixture takes on a little colour. Add chicken livers and mushrooms and stir well. Add salt, pepper, marsala and stock. Simmer for 10 minutes. Stir half the sauce into the risotto. To serve, place risotto in a heated bowl. Serve remaining sauce separately.
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