Rosemary risotto with chicken livers

Ideas
4 servings Prep: 10 mins, Cooking: 25 mins
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Poultry

By Food24 November 03 2009
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Ingredients (11)

45.00 ml oil
2.00 onion — sliced
250.00 g arborio rice
10.00 ml fresh rosemary — chopped
900.00 ml stock — chicken
25.00 ml butter
250.00 g chicken livers — trimmed, chopped
4.00 courgettes — sliced
15.00 ml honey
30.00 ml brandy
0.00 lettuce — green salad. to serve
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Method:

Heat the oil in a saucepan and sauté the onions until soft.
Add the rice and rosemary to the pan and stir well, making sure the rice is coated in oil.
Add 250 ml of the stock and stir until all the liquid has been absorbed.
Continue adding 250 ml stock at a time until all the stock has been added and absorbed by the rice.
Remove from the heat, but keep warm.
Heat the butter in a small saucepan and fry the chicken livers and courgettes for 3 minutes, then stir in the honey and brandy.
Cook for a further 2 minutes and season to taste.
Serve immediately on top of the risotto with a green salad on the side.



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