Risotto with Chicken Livers, Sherry and Truffle Oil Recipe

Name: Risotto with Chicken Livers, Sherry and Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Reserve 1/2 cup broth.
2
Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer.
3
Remove from heat.
4
Cover to keep warm.
5
Heat olive oil in large saucepan over medium heat.
6
Add green onions; saute 1 minute.
7
Add rice; saute 2 minutes.
8
Add 2 tablespoons Sherry and stir until absorbed.
9
Add 3/4 cup warm broth mixture and stir until liquid is absorbed.
10
Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes.
11
Season risotto with salt and pepper.
12
Meanwhile, melt butter in large skillet over medium-high heat.
13
Sprinkle livers with salt and pepper and dust with flour.
14
Add livers to skillet and saute until pink in center, about 2 minutes per side.
15
Transfer to plate.
16
Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet.
17
Boil until reduced to glaze, stirring up any browned bits, about 4 minutes.
18
Return livers to skillet and stir to coat.
19
Divide risotto among plates; spoon livers and pan juices over.
20
Drizzle with truffle oil.

586

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 2 14 1/2-ounce cans low-salt chicken broth, 2 cups water, 1 tablespoon olive oil, 3 green onions, chopped, and more.

Yes, Risotto with Chicken Livers, Sherry and Truffle Oil falls under the Meat & Poultry 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.

Risotto with Chicken Livers, Sherry and Truffle Oil

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