Risotto with chicken liver and porcini mushrooms
6 servings
150 minutes
Risotto with chicken liver and white mushrooms is a dish born in the heart of Italian cuisine, combining the rich flavors of forest mushrooms, tender chicken liver, and aromatic wine. This risotto captivates with its velvety, creamy taste achieved through slow cooking of rice in chicken broth. The addition of pancetta and onion adds depth to the aroma, while white mushrooms contribute a refined forest note. Topping this gastronomic masterpiece with grated hard cheese melts it all together into perfect harmony. The dish is suitable for both a cozy family dinner and a festive meal, enchanting with its complex flavor and rich texture. Serving it with a glass of white wine allows one to fully immerse in the atmosphere of Italian gastronomy.
1
Wash the mushrooms and soak them in wine for 2 hours.
- Dried porcini mushrooms: 25 g
- Dry white wine: 125 ml
2
Chop the bacon and onion and fry them in butter. Add the chopped mushrooms and washed, chopped chicken liver. Season with salt and pepper. After 5 minutes, pour in the wine left from the mushrooms and simmer for 10-15 minutes.
- Lard: 50 g
- Onion: 1 head
- Butter: 2 tablespoons
- Dried porcini mushrooms: 25 g
- Chicken liver: 250 g
- Salt: to taste
- Ground black pepper: to taste
- Dry white wine: 125 ml
3
Boil the rice until half-cooked in chicken broth.
- Rice: 250 g
- Chicken broth: 1 l
4
Add rice to the fried mixture and cook until ready. Sprinkle with grated cheese.
- Rice: 250 g
- Hard cheese: 50 g