CHICKEN LIVERS BANKER STYLE: (FEGATO DI POLLO ALLA FINANZIERA)

Steps:

• To make the risotto:.
• In a 10-12" saucepan, melt 3 Tablespoons of the butter. Add the onion and sweat (saute) until soft and translucent about 5 minutes.
• 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.
• BE CAREFUL NOT TO LET THE RICE BURN.
• 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.
• Continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes.
• Once the rice is cooked season with salt & pepper.
• Remove from the heat and immediately add the remaining Tablespoon butter and 3/4 cup Parmesan.
• Stir to thoroughly combine and keep warm until ready to serve.
• Chicken Livers:.
• Dredge the chicken liver pieces through the flour until well coated. Shake to remove any excess flour and set aside.
• 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.
• Pour the wine over chicken livers (carefully) and let cook until the wine evaporates, about another 4-5 minutes.
• Add the chicken stock. Keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more.
• 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.
• Serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto.
• Garnish with the parsley.