CHICKEN GIBLET RISOTTO BASE

CHICKEN GIBLET RISOTTO BASE image

Provided by Noreen Barbe

Time 1h25m

Number Of Ingredients 12

1/2 c oil
1/2 c butter
1 c large onion chopped fine
6 oz tomato paste, italian
1 1 /2 lb cleaned giblets cut into small pieces
1/2 tsp cinnamon
3/4 c celery chopped fine
1 pkg pastene italian arborio rice 3 cups
salt and pepper to taste
chicken broth, unsalted (home made preferred)
1/2 c grated regeano parma cheese
NORTHERN ITALY GIBLET RISOTTO BASE

Steps:

1. Saute onions in butter/oil until clear, ADD... cleaned and chopped giblets, salt, pepper, cinnamon.
2. Melt tomato paste in 1+ cup hot broth, add celery, and an additional 1 1/2 cups hot broth. Simmer, then raise to low/medium heat until giblets are well done and the sauce has thickened...
3. 20 minutes before serving time let your family know you are Adding the RICE, and to finish their drink at the table SINCE you will be at the stove stirring. STIR GENTLY INTO THE SAUCE. ADD.. 1 CUP OF BROTH of MORE INTO THE RICE UNTIL IT IS ABSORBED. STIR GENTLY, AND CONSTANTLY TO PREVENT STICKING. KEEP ADDING BROTH 1 CUP AT A TIME UNTIL ABSORBED AND THE RICE IS COOKED. REMOVE FROM HEAT, ADD 1/4 CUP BUTTER, AND 1/2 CUP OF PARMESAN CHEESE and MORE BROTH AS IT SHOULD BE THICK BUT STILL A RUNNY CONSISTANCY. RISOTTO WAITS FOR NO ONE..... SERVE IMMEDIATELY Have extra freshly grated Parmesan Cheese on the table.