Risotto with chicken liver and porcini mushrooms

Ingredients for 4 servings:

• 250 g chicken liver(s), (even better: liver of pheasant or partridge)
• 100 g ham (pancetta)
• 50 g fresh porcini mushrooms, sliced ​​thinly (goes well with a truffle slicer)
• 15 g porcini mushrooms, dried
• 4 tbsp Parmesan, freshly grated
• 250 g rice (carnaroli or vialone)
• ⅛ liter wine, white, dry
• 1 liter chicken broth
• 2 shallots
• 5 tbsp butter
• 1 tbsp flat-leaf parsley
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Soak the dried porcini mushrooms in white wine for at least 2 hours. Finely dice the pancetta and shallots and gently sauté with 2 tablespoons of butter in a large saucepan over low heat. Drain the soaked porcini mushrooms well, pour the liquid through a tea strainer several times, and set aside. Finely chop the soaked mushrooms and add to the shallot-pancetta mixture, also sauté briefly. Sprinkle in the rice and stir until translucent. Gradually add the hot stock, stirring constantly until the rice swells. Only add enough stock to just cover the rice. Stir in 1 tablespoon of butter and Parmesan cheese and season with a little salt and freshly ground pepper. Meanwhile, trim and finely chop the liver. Heat 1 tablespoon of butter in a pan until foamy, add the liver, and fry. Lightly season with salt and pepper. Add the mushroom and wine stock, bring to a boil, and reduce slightly. Heat the remaining butter in another pan and briefly fry the fresh porcini slices over high heat, seasoning lightly with salt and pepper. Finely chop the parsley. Transfer the risotto to warmed plates, arrange the liver and porcini slices on top, sprinkle with a few shavings of Parmesan cheese, garnish with some parsley, and serve. This recipe also tastes great with rabbit liver… with a dry white wine!