Tuscan Risotto with Chicken Livers
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 medium White onions (diced) |
| 1/2 cup Arborio rice |
| 4 cup Water |
| 1 Tbsp., whole Fennel seed (crushed into powder) |
| 1/2 tsp., ground Ground cardamom (remove shell and crush with the fennel) |
| 1 tsp. Dried or rubbed sage (crushed with the fennel) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 8 ounces Chicken livers |
| 1/2 ounce Parmesan cheese (grated) |
Instructions
Add the garlic and onion. Cook, stirring frequently, for about 6 minutes until the onion is slightly soft.
Add the risotto and stir. Cook for about one minute.
Add the water, fennel, cardamom, sage and salt. Stir and reduce the heat to a simmer. Cook, stirring occasionally, until the rice is almost done. The rice grains should be tender, with no graininess, but not mushy.
Add the pepper and chicken livers. Add more water about 1/4 cup at a time if needed. Cook for about 8 to 10 minutes. Stir occasionally. When the chicken livers are lightly browned through, serve topped with the parmesan.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a great recipe if you’re one of those, like me, who love liver. Cook the livers long enough to be firm, but not so long to be tough. Risottos make perfect weeknight meals and take only a few minutes.