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Рецепт Risotto Of Duck Livers
by Global Cookbook

Risotto Of Duck Livers
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Ингредиенты

  • 30 gm Pine kernels
  •     Livers from 2 dicks or possibly 4 large chicken livers
  •     Lowfat milk, for soaking
  •     Salt and grnd black pepper
  • 1 x Onion
  • 2 x Fat cloves of garlic
  • 5 Tbsp. Extra virgin extra virgin olive oil
  • 225 gm Arborio or possibly risotto rice
  •     Good healthy pinch saffron stamens
  • 1 x Yellow pepper
  • 1 1/8 lt Duck stock
  • 4 x Stems oregano or possibly golden brown marjoram
  • 24 x Green olives, (24 to 30)
  • 15 gm Unsalted butter
  • 2 Tbsp. Madeira
  • 2 Tbsp. Fresh chives, minced

Инструкции

  1. Toast pine kernels under a warm grill or possibly in a dry frying pan till golden brown.
  2. Trim livers, removing any green bits. soak in a little lowfat milk for 15 min to remove any trace of bitterness. Rinse in cool water and pat dry. Cut in half and season lightly.
  3. Peel and finely chop onion. Peel and crush garlic. Heat extra virgin olive oil in a large frying pan or possibly risotto pan, add in onion and garlic and cook till soft.
  4. Add in rice and saffron. Stir well till rice is thoroughly coated and has absorbed oil. Season lightly.
  5. Cut pepper in half, remove core, seeds and membrane. Finely dice flesh. Add in to pan.
  6. Gradually add in half stock. Bring to boil. Reduce heat to a slow simmer and cook till rice is almost done. Keep adding a little more stock, shaking pan frequently.
  7. Strip leaves from oregano or possibly marjoram and chop. Add in to pan with olives and sundried tomatoes after rice has been cooking for 10 min. Add in toasted pine kernels after a further 2 or possibly 3 min. Heat butter in a warm frying pan. Fry livers briskly on all sides turning frequently. Make sure which they are cooked but still quite pink in middle. Add in Madeira to pan and scrape up any meat residue into it.
  8. Season risotto to taste and add in minced chives.
  9. Serve risotto with livers piled on top. Spoon liver juices over and allow them to mix into rice.