Risotto With Liver Recipes

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QUICK CHICKEN RISOTTO



Quick Chicken Risotto image

Progresso® chicken broth provides a simple addition to this chicken risotto dinner - a tasty Italian rice dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

1/2 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
2 cups Progresso™ chicken broth (from 32 oz carton)
1 cup uncooked regular long grain rice
1/2 pound asparagus, cut into 1 1/2-inch pieces
4 ounces sliced Canadian-style bacon, cut up
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4 cup shredded Parmesan cheese

Steps:

  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 3 to 5 minutes, stirring frequently, until light brown.
  • Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer without stirring 10 minutes.
  • Stir in asparagus, Canadian bacon and basil. Cover and simmer without stirring 8 to 10 minutes or until rice is tender and chicken is no longer pink in center; remove from heat. Stir in cheese.

Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS



Risotto With Mushrooms And Chicken Livers image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/2 pound chicken livers
3 tablespoons extra-virgin olive oil
3 1/2 to 4 cups well-seasoned chicken stock
1/2 cup finely chopped onion
10 ounces coarsely chopped cremini mushrooms
1 1/3 cups arborio rice
1/2 cup dry white wine
1 teaspoon finely minced fresh thyme
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
  • Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
  • While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
  • When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
  • Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
  • Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 4 grams, TransFat 0 grams

RISOTTO WITH LIVER



Risotto with Liver image

A good hearthy risotto with any Liver of your choice (rabbit, chicken, pork or beef).

Provided by fairykally

Time 1h20m

Yield Serves 6

Number Of Ingredients 11

1 onion, finely chopped
4 cloves garlic, finely chopped
500 g Alborio Rice
half lt white wine
1&half lt chicken stock
300 g asparagus tips
300 g frozen peas (petite pois)
700 g liver of your choice
(I used rabbit liver)
100 g grated parmesan
freshly ground pepper

Steps:

  • Fry the garlic in olive oil for a minute.
  • Add the liver and fry turning constantly for about 5 minutes - medium rare. Set aside in a dish and cut up in bite size cubes.
  • Melt a knob of butter in a large deep pan, add the onion and garlic and cook until soft. Stir in the rice and mix well.
  • Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.
  • Add the asparagus tips and peas. Add some freshly ground pepper. Stir continuously. Add the liver with all the juices - the rice should be creamy but firm.
  • Add the parmesan just before serving
  • and enjoy.

RISOTTO WITH CHICKEN LIVERS, SHERRY AND TRUFFLE OIL



Risotto with Chicken Livers, Sherry and Truffle Oil image

Categories     Rice     Appetizer     Side     Sherry     Winter     Bon Appétit

Yield Make 6 (first-course) servings

Number Of Ingredients 10

2 14 1/2-ounce cans low-salt chicken broth
2 cups water
1 tablespoon olive oil
3 green onions, chopped
1 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 pound chicken livers, trimmed, lobes separated, patted dry
All purpose flour
2 tablespoons truffle oil

Steps:

  • 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; sauté 1 minute. Add rice; sauté 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 sauté 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.

RISOTTO WITH CHICKEN, SAUSAGE, AND PEPPERS



Risotto with Chicken, Sausage, and Peppers image

Orzo gets cooked risotto-style, using a flavorful stock made with braised chicken and sausage.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 16

6 bone-in chicken thighs with skin
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 pound linguica sausage, sliced
½ onion, chopped
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon herbes de Provence
1 bay leaf
1 teaspoon fresh parsley, chopped
4 cups chicken stock, or as needed
2 tablespoons olive oil
1 red bell pepper, chopped
1 mildly hot green pepper, such as a chilaca, chopped
8 ounces uncooked orzo pasta

Steps:

  • Season chicken thighs with salt and black pepper. Heat 2 tablespoons of olive oil on medium-high heat in a saucepan. Cook chicken until browned, about 3-4 minutes on each side; remove from pan.
  • Cook and stir linguica sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes.
  • Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken thighs to the skillet, and pour in chicken stock.
  • Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.
  • Remove all chicken pieces and sausage using a slotted spoon. Pour broth into different bowl and set aside. When chicken is cool enough to handle, remove skin and bones; set chicken meat and sausage aside.
  • Heat 2 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed.
  • Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta (you probably won't use all of broth). Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

Nutrition Facts : Calories 739 calories, Carbohydrate 34.4 g, Cholesterol 135.8 mg, Fat 46.9 g, Fiber 2.9 g, Protein 43.8 g, SaturatedFat 14.5 g, Sodium 1843.8 mg, Sugar 3.5 g

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