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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I know that this is a common recipe, but there are none quite like this on Zaar. As a vegetarian, I leave out the pork and livers and add something else; maybe shrimp, maybe vegetables. Risotto is endlessly adaptable, so don't be afraid to experiment! (You can, of course, include the pork and livers and I promise I will still speak to you!) Ingredients:
4 tablespoons butter |
2 ounces salt pork, diced |
2 tablespoons olive oil |
1 cup chopped onion |
4 chicken livers, finely chopped |
salt & freshly ground black pepper |
1 cup uncooked arborio rice (i've used brown arborio, excellent sub!) or 1 cup other short-grain rice (i've used brown arborio, excellent sub!) |
3 cups boiling chicken broth or 3 cups vegetable broth |
1/8 teaspoon powdered saffron (optional, ok, the original recipe said option(this is not really optional for me, since i associate) |
good quality grated parmesan cheese or romano cheese |
Directions:
1. Heat the butter, salt pork, and olive oil in a heavy skillet over moderate heat.
2. Add the onions and cook until lightly browned.
3. Add the chopped livers, salt, and pepper, and stir. Cook for 5 minutes.
4. Add the rice, stirring well, and cook for 2 minutes. Add the boiling broth, stir well, cover and simmer over low heat for 15 minutes.
5. Test for seasoning and doneness. The risotto should be creamy in texture and the rice should be cooked but still slightly firm to the teeth.
6. If the rice is too dry, add a little more broth. If too runny, cook uncovered for a minute or two.
7. Do not overcook. Just prior to serving stir in the saffron. Serve with grated fresh parmesan cheese sprinkled on top.
8. You might also want to add some freshly ground black pepper on top.
9. For Vegetarian remove the Chicken liver, the salt pork and do not use the chicken broth. Also do not add any fish/seafood such as shrimp to the recipe. Fish/seafood is not considered vegetarian.
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