Risotto with chicken liver a la Marlene

Ingredients for 3 servings:

• 250 g chicken liver(s), fresh
• 50 g bacon, streaky
• 20 g porcini mushrooms, dried
• 4 tbsp Parmesan, freshly grated
• 250 g rice, risotto (Vialone or Avorio)
• ⅛ liter white wine, dry
• 1 liter chicken broth, hot (instant)
• 1 onion(s)
• 3 tbsp butter
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Risotto con fegatini (from Veneto)

Soak the dried porcini mushrooms in the 1/8 liter of white wine for about 2 hours. Finely dice the bacon and onion and add them to a saucepan with 2 tablespoons of butter (a stainless steel pot with a large, sturdy base is ideal). Slowly heat the butter and diced onion. Meanwhile, drain the mushrooms in a sieve and collect the liquid. Finely chop the mushrooms and sauté them in the butter and onion mixture. Now add the rice and sauté for 2 to 3 minutes until the rice grains become translucent. Gradually add the hot broth, stirring constantly until the rice swells (do not let it get too soft!). Be careful when seasoning with salt and pepper, as the broth is usually already well-seasoned. Then mix in 2 tablespoons of the grated Parmesan cheese. Cut the chicken liver into bite-sized pieces and fry in a small frying pan with 1 tablespoon of butter for 3 minutes, seasoning lightly with salt and pepper. Then add the wine and mushroom broth and bring to a boil briefly. Arrange the liver in portions on top of the finished risotto and sprinkle with the remaining Parmesan cheese.