Dirty Rotten Roman Risotto

1. 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"

* Per serving · 4 servings · Values may vary.