We're having chicken livers tonight. I buy Bell & Evans brand at Whole Foods. They're delicious.
I usually do a version of this recipe, making buttered egg noodles instead of risotto and adding sauteed mushrooms to the marsala/chicken liver mix.
* Exported for MasterCook 4 by Living Cookbook *
Chicken Livers Banker Style (Fegato Di Polio Alla Finanziera)
Recipe By : Mario Batali
Serving Size : 0 Preparation Time: 0:20
Categories : Chicken Main Dish
Risotto
Amount Measure Ingredient -- Preparation Method
Risotto4 Tbs (1/2 stick)sweet butter
1 onion, thinly sliced
1 1/2 cups arborio rice
5 cups chicken stock (keep hot)
salt and freshly ground black pepper, to taste
3/4 cup freshly grated parmesan cheeseGarnishchopped fresh parsley leavesLivers3/4 lb chicken livers
2 Tbs all-purpose flour
3 Tbs extra-virgin olive oil
1 cup marsala wine
2 Tbs chicken stock
Risotto
1. In a 10- to 12-inch saucepan, melt 3 tablespoons of the butter. Add the
onion and sweat (sauté) until soft and translucent about 5 minutes.
2. Stir in the rice and cook over medium-high heat. Using a wooden spoon
stir continuously until the rice is coated in the butter and begins to turn
translucent, about 2 minutes. (Be careful not to let the rice burn.)
3. Keeping the heat at medium-high heat begin ladling the hot broth into the
rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon
until the rice has almost absorbed all of the broth. Continue adding the
broth bit by bit until the rice is al dente or tender, about 20 minutes.
Once the rice is cooked season with salt and pepper.
4. Remove from the heat and immediately add the remaining tablespoon butter
and 3/4 cup Parmesan. Stir to thoroughly combine and keep warm until ready
to serve.
Chicken Livers
1. Dredge the chicken liver pieces through the flour until well coated.
Shake to remove any excess flour and set aside.
2. In a 12-inch saucepan, heat the olive-oil over a medium-hot flame. Add
the chicken livers and cook until golden brown on all sides, about 5
minutes. Pour the wine over chicken livers (carefully) and let cook until
the wine evaporates, about another 4 to 5 minutes. Add the chicken stock.
Keep cooking over a medium flame until the chicken livers are completely
cooked, about 3 minutes more.
3. Let the broth bubble so that the sauce thickens; there should almost be
no sauce in the pan, just a few droplets to keep the livers moist.
4. Serve the chicken livers immediately, in the center of a serving platter,
accompanied by the hot risotto. Garnish with the parsley.
Comments: These livers with the risotto make for some great comfort food.
The recipe is courtesy of Mario Batali.
Recipe Author: Mario Batali
Recipe Source: recipe by DiScharf
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http://www.foodnetwork.com/recipes/mario-batali/chicken-livers-banker-style-fegato-di-pollo-alla-finanziera-recipe/index.html