Description
Delicate risotto with chanterelles, served with roasted chicken liver and mushrooms, and dressed with a spicy creamy sauce. Very tasty, hearty and nutritious!
Ingredients
-
Chicken liver
300 g
-
Mushrooms
200 g
-
Semi-dry red wine
120 ml
-
Broth
1000 ml
-
Figure
250 g
-
Onion
1 piece
-
Cream
200 ml
-
Garlic
1 tooth
-
Bay leaf
1 piece
-
Olive oil
2 Tbsp
-
Salt
-
Black pepper
-
Parmesan
40 g
-
Butter
1 Tbsp
Cooking
Finely chop of the mushrooms and onions.
Fry in a pan adding vegetable oil for 5-6 minutes.
Add the Arborio rice of TM Mistral.
Stir. Pour in the wine. Evaporate the liquid to simmer. Add salt, pepper.
Meanwhile, make the sauce. Pour in the cream in a saucepan. Add the Bay leaf, salt, pepper and grated garlic. Stir. Ovarium on a slow fire for 3-4 minutes. Remove the Bay leaf.
Fry in a pan adding vegetable oil chicken liver and remaining chopped mushrooms.
Pour broth in portions. Cook over medium heat, stirring constantly, for 10-15 minutes.
Add the butter and grated Parmesan.
Spread risotto on a plate. On top put fried chicken liver with mushrooms.
Pour cream sauce. Decorate with greens. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.