Risotto with Chicken Livers, Sherry and Truffle Oil
(Risotto con Fegatini di Pollo, Sherry e Olio di Tartufo)
Ingredients:
30 ounces chicken broth
2 cups water
1 tablespoon extra virgin olive oil
3 green onions, chopped
1 and 1/4 cups Arborio rice or medium-grain white rice (about 8 ounces)
2 tablespoons plus 1/4 cup dry Sherry
1 tablespoon butter
3/4 lb chicken livers, trimmed, lobes separated, patted dry
All purpose flour
2 tablespoons truffle oil
Directions:
Reserve 1/2 cup broth.
Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer.
Remove from heat. Cover to keep warm.
Heat olive oil in large saucepan over medium heat.
Add green onions; saute 1 minute.
Add rice; saute 2 minutes.
Add 2 tablespoons Sherry and stir until absorbed.
Add 3/4 cup warm broth mixture and stir until liquid is absorbed.
Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes.
Season risotto with salt and pepper.
Meanwhile, melt butter in large skillet over medium-high heat.
Sprinkle livers with salt and pepper and dust with flour.
Add livers to skillet and saute until pink in center, about 2 minutes per side.
Transfer to plate.
Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet.
Boil until reduced to glaze, stirring up any browned bits, about 4 minutes.
Return livers to skillet and stir to coat.
Divide risotto among plates; spoon livers and pan juices over. Drizzle with truffle oil. Make 6 (first-course) servings.