Risotto with chicken liver

Ingredients for 4 servings:

• 400 g chicken liver(s)
• 2 shallots, chopped
• 1 clove(s) garlic, chopped
• 2 cup(s) risotto rice (Arborio or Carnaroli)
• 3 cups chicken bouillon
• 1 bay leaf
• 1 sprig(s) of thyme
• ½ tsp oregano
• e.g. salt and pepper
• 40 g butter
• 50 g Parmesan, sliced
• Milk

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 30 minutes

Simple and affordable

Soak the chicken livers in milk overnight. Sauté the shallot in butter, add the rice, and stir until translucent. Gradually stir in the hot stock until the rice is cooked and has absorbed all the liquid. Drain the chicken livers well in a sieve. Fry in butter with the shallot, garlic, thyme, oregano, and bay leaf. Season with salt and pepper. Remove from the pan, let rest briefly, then dice. Reheat in the pan juices and toss with a little butter. Serve the risotto on plates, leaving a well in the center. Distribute the livers in the broth and serve garnished with Parmesan cheese slices.