Risotto with Chicken Offal
by Ling
@ 23 Oct 2013
Ingredients
30g butter
20ml extra virgin olive oil, divided
1 (each) carrot, leek and celery rib, peeled and chopped
300g chicken gizzard, heart and liver, cut into pieces, separated
Salt and freshly ground black pepper, to taste
1 thyme sprig
20ml marsala wine
A ladle of chicken of stock
1 shallot, peeled and chopped
280g Carnaroli rice
1 ltr chicken stock
60g grated parmesan cheese
Cold butter and seasonings, to taste
Preparation
Heat a sauté pan with butter and 10ml extra virgin olive oil. Add in the chopped carrot, leek and celery rib and sweat until vegetables are tender. Add in the chicken gizzard and heart pieces. Season with salt and freshly ground black pepper, to taste. Add in the thyme sprig and braise the mixture over low heat. Deglaze with the marsala wine. Add in a ladle of chicken stock and cook over high heat until the chicken gizzard pieces have softened. Add in the chicken liver pieces and continue cooking for about 30 seconds. Remove the braised chicken offal ragoût from the heat and keep warm.
Heat the remaining extra virgin olive oil in a saucepan. Add in the chopped shallot and sweat until shallot has softened. Add in the rice and cook over low heat. Stir well. Add in the chicken stock and stir occasionally until rice is al dente, for about 16 minutes. Beat the risotto with a wooden spoon until creamy.
Ladle the risotto into each serving plate. Place the braised chicken offal ragoût into the centre of the risotto. Add in the grated parmesan cheese, cold butter and seasonings, to taste.
Serves 4
