Risotto with chicken liver

Description

My husband and I love risotto and cook it often. Prepared from different rice, including "Arborio" and our local dlinnozernogo. Do not rush to throw a Shoe at me, but the "Arborio" TM "Mistral" right now, we do not sell, so the presence of only the Jasmine rice out of it and going to cook.

Ingredients

Figure

1 ¼ стак.
Chicken liver

350 г
Leeks

1 шт
Garlic

5 зуб.
Chili

1 шт
Vegetable oil

3 ст. л.
Olive oil

1 ст. л.
Broth

875 мл
Dry white wine

1 стак.
Parmesan

100 г
Spices
Bay leaf

2 шт
Salt
Allspice

Cooking

Leeks, garlic and chili pepper finely chopped.

Chicken liver rinse, Pat dry with paper towel and cut into small pieces.

Grate cheese on a fine grater. Prepared chicken broth to warm up.

Rice to rinse well.

In a large frying pan, heat 3 tbsp and 1 tbsp. of olive oil and lightly fry the onion and garlic.

Once the onions become transparent, add chili pepper, stir and fry for about a minute.

Add to pan with chicken liver and pepper and cook for 2-3 minutes, stirring, until the liver will not become lighter.

Add the rice to the pan to the liver. Mix well until, until the rice will become crumbly. It takes about 5 min.

After that, pour a glass of wine and mix well the rice, allow to warm up for 2-3 minutes.

Now pour 2 ladle of hot chicken broth, add spices, salt, Bay leaf, stir the rice to evenly distribute in the pan, reduce heat, cover and simmer, stirring occasionally. The liquid is quickly absorbed, so for 12 minutes I 2 more times pour 2 ladle of broth. After 12 minutes, when the rice is almost absorbed all the liquid and it tastes well almost ready (when you bite the rice a little firm in the center), add another ladle of broth to cover and continue to cook until absorbed liquids.

Then 2/3 of the cheese add to rice and mix well, cover, turn off the heat and let stand for 5 minutes.

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