Risotto with Chicken Livers, Sherry and Truffle Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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