Chicken liver risotto
January 20, 2016
There is something soothing about making a risotto, the patience involved in the stirring is very therapeutic and the end result is absolutely worth all that stirring. Chicken livers are very cheap and not to everyone's taste however everyone that has tried this has been very surprised. This risotto even won an award for best main course at local supper clubs so it is definitely worth trying.
Whilst the risotto is relaxing, heat the remaining 40g butter, add the remaining livers and fry until browned then add the brandy. If you’re up for it flambé otherwise just simmer and burn off the alcohol