Rosemary risotto with chicken livers

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 11
Servings 4
Time 10 min

Ingredients

  • 45
    ml
    oil
  • 2
    onions, sliced
  • 250
    g
    risotto rice (Arborio)
  • 10
    ml
    fresh rosemary, chopped
  • 900
    ml
    chicken stock
  • 25
    ml
    butter
  • 250
    g
    chicken livers, trimmed and coarsely chopped
  • 4
    courgettes, sliced
  • 15
    ml
    honey
  • 30
    ml
    brandy
  • green salad, to serve
 

Method

+-25 min
 
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.
 

Read more on: poultry
 

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