Risotto of Peas and Chicken Livers
Recipe submitted by jackicam
This was my favourite dish when I was growing up. My Venetian nonna would have a pot of it bubbling away on the stove whenever I visited. She used to make her own stock which gave it a distinct flavour that I just cannot replicate - but this comes mighty close. The peas are my addition, reminiscent of Risi e Bisi (Rice and Peas) that is a favourite dish in the North of Italy.
Ingredients
- 6 cups Chicken Stock
- 3 Tbsp Olive Oil
- 1 med Onion - finely diced
- 375g Arborio Rice or Vialone Nano
- 1/2 cup Dry White Wine
- 200g Chicken Livers - chopped
- 1 Tbsp Tomato Paste
- 1/2 cup Peas
- 50g Butter
- 3 Tbsp grated or shaved Parmesan Cheese
Method
- Place the Chicken stock in a pot, bring to the boil and keep it simmering on the stove.
- In a deep saute pan, brown the onion in the oil.
- Add the chicken livers and saute for a few mins.
- Add the wine and keep stirring til almost all of it evaporates.
- Stir in the rice and add 1 cup of hot stock and continue to cook, stirring constantly.
- As each cupful of stock is absorbed, keep adding another til the rice is al dente (about 20 mins).
- Halfway through this process, add the tomato paste and the peas.
- When the risotto is cooked, remove from heat, stir through the butter and parmesan cheese and serve immediately.
Notes & Tips
For those who believe that 'agitating' the risotto instead of stirring it is better, all I can say is that if my grandma was still alive, she would have thought that was hilarious...
