John Myers
Fig Risotto with Port and Chicken Liver
The perfect fig risotto with port and chicken liver recipe with a picture and simple step-by-step instructions.
- 4 Pc. Clove of garlic
- 3 Branches Rosemary
- 400 g Poultry liver
- 4 tbsp Olive oil
- 1 Pc. Onion
- 200 g Risotto rice
- 300 ml Vegetable broth
- 100 ml Red port wine
- 4 Pc. Figs
- 20 g Butter
- 80 g Parmesan
- For the poultry liver, peel the garlic and cut into fine cubes. Pluck the rosemary needles and chop finely. Remove the tendons from the poultry liver and cut into small pieces. Mix the liver with the garlic, rosemary, olive oil and pepper, cover and marinate in the refrigerator for an hour.
- Peel and finely dice the onion and garlic for the risotto. Heat the oil in a saucepan and sauté both in it. Add rice and sauté briefly as well. Deglaze with port wine. Add some vegetable stock and mix well. Gradually add the broth when the liquid has been absorbed. Stir frequently. Let the risotto cook for about 20 minutes in total.
- Towards the end of the cooking time, place the marinated liver with the marinade in a hot, coated pan and fry for a few minutes on medium heat. Season the finished liver with salt and keep warm.
- Wash, dry and cut the figs into pieces. Carefully mix the butter and cheese into the risotto, season to taste and serve with the fried liver. FINISHED! 🙂
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