Chicken Liver Risotto
Recipe Description
Makes 6 servings.Ingredients
- 6 chicken livers (about ½ pound), cut into eighths
- ½ cup minced onion
- ¼ cup butter or margarine
- 1 x 4-ounce can sliced mushrooms, drained
- ½ teaspoon salt
- 3 tablespoons white wine or chicken broth
- 3 cups cooked U.S. arborio rice|arborio or medium-grain rice
- 2 tablespoons chopped fresh parsley
- ½ cup grated Parmesan cheese (optional)
- Cook chicken livers and onion in butter until tender.
- Add mushrooms, salt and wine; simmer about 2 minutes.
- Toss lightly with rice. Heat.
- Sprinkle with parsley and Parmesan cheese.
This article uses material from the "Chicken Liver Risotto" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
