Chicken Livers Banker Style: (fegato Di Pollo Alla Finanziera)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 tablespoons sweet butter
• 1 onion, thinly sliced
• 1 1/2 cups arborio rice
• 5 -6 cups chicken stock (keep hot)
• salt & freshly ground black pepper (to taste)
• 3/4 cup freshly grated parmesan cheese
• chopped fresh parsley leaves, for garnish
• 3/4 lb chicken liver
• 2 tablespoons all-purpose flour
• 3 tablespoons extra virgin olive oil
• 1 cup marsala wine
• 2 tablespoons chicken stock

Recipe

• 1 to make the risotto:.
• 2 in a 10-12" saucepan, melt 3 tablespoons of the butter. add the onion and sweat (saute) until soft and translucent about 5 minutes.
• 3 stir in the rice and cook over medium-high heat. using a wooden spoon stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes.
• 4 be careful not to let the rice burn.
• 5 keeping the heat at medium-high heat begin ladling the hot broth into the rice, about 2 ladlefuls at a time. constantly stir with the wooden spoon until the rice has almost absorbed all of the broth.
• 6 continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes.
• 7 once the rice is cooked season with salt & pepper.
• 8 remove from the heat and immediately add the remaining tablespoon butter and 3/4 cup parmesan.
• 9 stir to thoroughly combine and keep warm until ready to serve.
• 10 chicken livers:.
• 11 dredge the chicken liver pieces through the flour until well coated. shake to remove any excess flour and set aside.
• 12 in a 12" saucepan, heat the olive-oil over a medium-hot flame. add the chicken livers and cook until golden brown on all sides, about 5 minutes.
• 13 pour the wine over chicken livers (carefully) and let cook until the wine evaporates, about another 4-5 minutes.
• 14 add the chicken stock. keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more.
• 15 let the broth bubble so that the sauce thickens; there should almost be no sauce in the pan, just a few droplets to keep the livers moist.
• 16 serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto.
• 17 garnish with the parsley.