Dirty Rotten Roman Risotto Recipe

Name: Dirty Rotten Roman Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound chicken gizzards; 1/4 pound chicken hearts; 1/4 pound chicken livers (to be cooked separately); 1/4 cup guanciale or pancetta, chopped; 1 rib celery plus leaves , chopped (set the leaves aside); 1/2 cup tomato puree (if I were in Roma I would use passata, which is looser than American puree but you can thin it with a little wine if you like); 1 teaspoon fresh thyme; 1/2 cup chopped red onion or shallot; 1 clove garlic, minced; 1/4 cup white wine; 1 1/2 cups Arborio or carnaroli rice; 5 cups good chicken stock; extra virgin olive oil; about 2 ounces butte; salt and pepper

Servings: persons

1/4 pound chicken gizzards
1/4 pound chicken hearts
1/4 pound chicken livers (to be cooked separately)
1/4 cup guanciale or pancetta, chopped
1 rib celery plus leaves , chopped (set the leaves aside)
1/2 cup tomato puree (if I were in Roma I would use passata, which is looser than American puree but you can thin it with a little wine if you like)
1 teaspoon fresh thyme
1/2 cup chopped red onion or shallot
1 clove garlic, minced
1/4 cup white wine
1 1/2 cups Arborio or carnaroli rice
5 cups good chicken stock
extra virgin olive oil
about 2 ounces butte
salt and pepper

1
["Chop the giblets but hold the livers separately. Ditto for the guanciale/pancetta", "In a saute pan heat up olive oil to a shimmer not a smoke. Begin by adding the chopped guanciale and let the fat melt a bit. Add the giblets but not the livers (we're holding those back). Brown these on a medium low flame while you begin the rice. Season with salt and pepper and toss in the fresh thyme. Add the chopped celery. Wait a minute or two and add the tomato puree and keep that bubbling.", "Bring the stock to a steady simmer (not a boil) on a burner close to the one on which you will be cooking your risotto.", "Heat up the oil in a large pan, one that will contain the risotto. Add the chopped onions and allow those to color but not brown. Stir in the rice and stir until it begins to become translucent. Add the wine and reduce down. At this point begin ladling in the stock, stirring with each ladleful.", "As the rice absorbs the liquids continue to add more stock, ladle by ladle. After about 8 or 10 minutes add the giblets and sauce and continue the process.", "Meanwhile in a separate pan melt some butter. This will all make sense in the end. Color the garlic and saute the chopped livers. Before the rice reaches the perfect al dente point add livers to it and stir. From here on it's just taste and season. You add the chicken liver at the end because it's the most delicate component.", "The risotto should still be wet and as they say in Venice, ""al onda"" meaning "" a wave"

909

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 pound chicken gizzards, 1/4 pound chicken hearts, 1/4 pound chicken livers (to be cooked separately), 1/4 cup guanciale or pancetta, chopped, and more.

Yes, Dirty Rotten Roman Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dirty Rotten Roman Risotto

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