Ingredients
- 320 g Carnaroli rice
- 230 g Chicken livers
- 2 pcs Blond onions
- 1 pc Shallot
- Marsala wine
- Grated Parmesan
- Flour
- Vegetable broth
- Butter
- Peanut oil
- Extra virgin olive oil
- Extra virgin olive oil
- salt
Remove the fat livers (white part) and leave them under running water for 1 hour. Collect 400 g of Marsala in a saucepan and let it reduce until you get 40 g of liquid (reduction of Marsala).
Peel the onions, cut them in half and slice them so as to obtain half rounds. Flour and fry until golden brown in plenty of boiling peanut oil. Drain on kitchen paper. Finely chop the shallot and collect it in a pan with a tablespoon of extra virgin olive oil and the chicken livers; sauté for 2 minutes, then pour over a glass of Marsala, let the alcohol evaporate, add salt and cook for another 5 minutes.
Turn off and coarsely chop with the knife. Toast the rice in a saucepan without seasoning, stirring constantly; add a glass of Marsala, let it evaporate and then begin to wet with the vegetable stock; halfway through cooking, add the chopped livers and continue to wet with the broth until the rice is cooked.
Remove the rice from the heat and stir in 50 g of butter and 80 g of parmesan. Distribute the rice on the plates and complete with the reduction of Marsala and the fried onions. Serve immediately.
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