Risotto With Chicken Livers Sherry And Truffle Oil Recipes

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RISOTTO WITH TRUFFLE AND PARMESAN



Risotto with Truffle and Parmesan image

I created this recipe because there is nothing quite like creamy, savory rice. It is so delicious and filling, it can be a meal in itself! You do need to tend to the stove for 30 minutes for stirring, but it is definitely worth the effort. I used regular milk (not cream) and it was absolutely heavenly and creamy! Serve as soon as possible (as it turns like glue if held too long!)

Provided by blondie5for5

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 quart chicken broth
1 tablespoon butter
1 tablespoon olive oil
½ onion, minced
1 ¼ cups Arborio rice
½ cup white wine
2 tablespoons butter
2 tablespoons white truffle oil
⅓ cup grated Parmesan cheese
1 teaspoon milk, or as needed
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat chicken broth in a stockpot over medium-low heat until warmed.
  • Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
  • Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
  • Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

Nutrition Facts : Calories 498.1 calories, Carbohydrate 60.5 g, Cholesterol 33.8 mg, Fat 21.4 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 8.1 g, Sodium 1126.5 mg, Sugar 2 g

TRUFFLE RISOTTO



Truffle Risotto image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 ounces olive oil
1 cup minced onion
1 clove garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
1/2 cup grated Parmesan
1/4 cup freshly chopped parsley leaves
4 tablespoons butter
2 ounces black truffles

Steps:

  • In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
  • Divide into 6 servings and top with shaved truffles.

RISOTTO WITH CHICKEN LIVERS, SHERRY AND TRUFFLE OIL



Risotto with Chicken Livers, Sherry and Truffle Oil image

Categories     Rice     Appetizer     Side     Sherry     Winter     Bon Appétit

Yield Make 6 (first-course) servings

Number Of Ingredients 10

2 14 1/2-ounce cans low-salt chicken broth
2 cups water
1 tablespoon olive oil
3 green onions, chopped
1 1/4 cups arborio rice or medium-grain white rice (about 8 ounces)
2 tablespoons plus 1/4 cup dry Sherry
1 tablespoon butter
3/4 pound chicken livers, trimmed, lobes separated, patted dry
All purpose flour
2 tablespoons truffle oil

Steps:

  • Reserve 1/2 cup broth. Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer. Remove from heat. Cover to keep warm. Heat olive oil in large saucepan over medium heat. Add green onions; sauté 1 minute. Add rice; sauté 2 minutes. Add 2 tablespoons Sherry and stir until absorbed. Add 3/4 cup warm broth mixture and stir until liquid is absorbed. Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes. Season risotto with salt and pepper.
  • Meanwhile, melt butter in large skillet over medium-high heat. Sprinkle livers with salt and pepper and dust with flour. Add livers to skillet and sauté until pink in center, about 2 minutes per side. Transfer to plate. Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet. Boil until reduced to glaze, stirring up any browned bits, about 4 minutes. Return livers to skillet and stir to coat. Divide risotto among plates; spoon livers and pan juices over. Drizzle with truffle oil.

RISOTTO WITH LIVER



Risotto with Liver image

A good hearthy risotto with any Liver of your choice (rabbit, chicken, pork or beef).

Provided by fairykally

Time 1h20m

Yield Serves 6

Number Of Ingredients 11

1 onion, finely chopped
4 cloves garlic, finely chopped
500 g Alborio Rice
half lt white wine
1&half lt chicken stock
300 g asparagus tips
300 g frozen peas (petite pois)
700 g liver of your choice
(I used rabbit liver)
100 g grated parmesan
freshly ground pepper

Steps:

  • Fry the garlic in olive oil for a minute.
  • Add the liver and fry turning constantly for about 5 minutes - medium rare. Set aside in a dish and cut up in bite size cubes.
  • Melt a knob of butter in a large deep pan, add the onion and garlic and cook until soft. Stir in the rice and mix well.
  • Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.
  • Add the asparagus tips and peas. Add some freshly ground pepper. Stir continuously. Add the liver with all the juices - the rice should be creamy but firm.
  • Add the parmesan just before serving
  • and enjoy.

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS



Risotto With Mushrooms And Chicken Livers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/2 pound chicken livers
3 tablespoons extra-virgin olive oil
3 1/2 to 4 cups well-seasoned chicken stock
1/2 cup finely chopped onion
10 ounces coarsely chopped cremini mushrooms
1 1/3 cups arborio rice
1/2 cup dry white wine
1 teaspoon finely minced fresh thyme
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
  • Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
  • While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
  • When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
  • Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
  • Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 4 grams, TransFat 0 grams

RISOTTO WITH CHICKEN, SAUSAGE, AND PEPPERS



Risotto with Chicken, Sausage, and Peppers image

Orzo gets cooked risotto-style, using a flavorful stock made with braised chicken and sausage.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 16

6 bone-in chicken thighs with skin
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 pound linguica sausage, sliced
½ onion, chopped
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon herbes de Provence
1 bay leaf
1 teaspoon fresh parsley, chopped
4 cups chicken stock, or as needed
2 tablespoons olive oil
1 red bell pepper, chopped
1 mildly hot green pepper, such as a chilaca, chopped
8 ounces uncooked orzo pasta

Steps:

  • Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
  • Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
  • Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
  • Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
  • Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
  • Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
  • Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

Nutrition Facts : Calories 739 calories, Carbohydrate 34.4 g, Cholesterol 135.8 mg, Fat 46.9 g, Fiber 2.9 g, Protein 43.8 g, SaturatedFat 14.5 g, Sodium 1843.8 mg, Sugar 3.5 g

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