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.
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.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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