Risotto With Mushrooms And Chicken Livers Recipes

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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

FARANACI (RISOTTO WITH CHICKEN AND MUSHROOMS)



Faranaci (Risotto with Chicken and Mushrooms) image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

1 roaster chicken
1/2 cup olive oil, divided
1 cup dry white wine
1 medium onion, chopped fine
4 cloves garlic, chopped
3 cups uncooked Vialone nanno rice
2 cups mushroom stock
6 cups chicken stock
Salt and pepper to taste
4 ounces fresh wild and cultivated mushrooms, coarsely chopped
Fresh sage leaves
3 tablespoons sweet butter
1/3 cup grated Parmigiano-Reggiano
10 sprigs Italian parsley, leaves only, chopped

Steps:

  • Clean and remove bones from chicken. Dice into small dice. Combine bones and 5 cups broth in a saucepan and let simmer for 20 minutes. Drain liquid through a fine sieve. Keep warm. Make risotto by heating a few tablespoons oil in a large casserole dish over medium heat. When oil is warm, add chopped ingredients. Sweat 5 minutes. Add rice to casserole and saute 3 minutes. Stir continuously with a wooden spoon. Add 1/2 cup wine and reduce till almost dry. Add mushroom stock and chicken broth as needed, 1/2 cup at a time. Add salt and pepper to taste. In a separate pan heat olive oil and lightly brown chicken, add coarsely chopped mushrooms and sweat with chicken for 10 minutes, deglaze with remaining white wine, add sage and when chicken is almost cooked sprinkle sage leaves over chicken and mushrooms, remove pan from heat and let rest, covered. When risotto is ready, add chicken mixture to it and finish with butter and cheese. Sprinkle parsley leaves over risotto and serve.

CHICKEN & MUSHROOM RISOTTO



Chicken & Mushroom Risotto image

Absolutely one of the best risottos I have made. It is a creamy risotto guaranteed to make you groan in delight when eating it. I hope you enjoy this as much as we did. The most time consuming part is all the stirring - but its good for the arms!!

Provided by ozzygirl

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 1/2 cups fresh mushrooms, sliced
1 -2 piece skinless chicken breast (cut into 1/2 inch pieces, if you hagve a large piece, then 1 piece will be sufficient)
5 1/2 cups chicken stock (heated)
1 1/2 cups arborio rice
1/2 cup dry white wine
1 large chopped onion
4 garlic cloves, crushed
1 cup of grated parmesan cheese
1/4 cup cream (optional)
2 tablespoons of chopped fresh parsley
oil
salt & pepper

Steps:

  • In a large pot heat oil and add mushrooms and chicken and cook through until cooked. Remove from pot.
  • Using the same pot, add butter and saute onions and garlic in butter and leftover oil mixture until translucent. Add the rice and stir until the rice turns opaque - about two minutes.
  • Add the wine, salt and pepper to the rice and stir frequently until the wine has been absorbed into the rice.
  • Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.
  • Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
  • Cook rice this way until tender which should take about 25-30 minutes.
  • Just before the last batch of stock has been absorbed into the rice, add the chicken and mushroom mixture back into the pot. Stir through.
  • Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.
  • Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
  • Serve immediately. The remaining parmesan can be added to each serve if requested.

Nutrition Facts : Calories 599.8, Fat 17.5, SaturatedFat 9.2, Cholesterol 47.2, Sodium 912.3, Carbohydrate 78.8, Fiber 3.3, Sugar 8.2, Protein 24.9

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 CHICKEN AND MUSHROOMS



Risotto with Chicken and Mushrooms image

Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

1 carton (32 ounces) chicken broth
1 to 1-1/2 cups water
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
1/2 pound sliced baby portobello mushrooms
1 small onion, finely chopped
1-1/2 cups uncooked arborio rice
1/2 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 cups shredded rotisserie chicken
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring broth and water to a simmer; keep hot. In another large saucepan, heat 2 tablespoons butter and oil over medium heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add rice; cook and stir 2-3 minutes or until rice is coated., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine mixture is absorbed. Add hot broth mixture, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite and risotto is creamy., Stir in chicken, cheese, parsley, salt, pepper and remaining butter; heat through. Serve immediately.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 981mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

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.

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