Best Risotto With Giblets Recipes

RISOTTO TIMBALE

Steps:

• For the risotto: Heat the stock with 1 1/2 cups water and the saffron and keep warm. Heat 2 turns of the pan EVOO in a pot and cook the pancetta to render, 3 minutes. Stir in the garlic and onions and cook until softened, 3 to 4 minutes, and then add the rice and toast 1 minute. Pour in the wine and cook until evaporated, then begin adding the warm saffron liquid a few ladlefuls at a time, stirring frequently to develop the starches. The risotto will take exactly 18 minutes time from first addition of liquids. Stir in the cheese and butter and remove from the heat. For the meat and mushroom filling: Heat the stock in a small pot along with the mushrooms, and chop once reconstituted (keep the liquid). Melt 2 tablespoons of the butter in a large skillet and cook the onions to a light caramel color, then transfer to a plate. Melt the remaining 1 tablespoon butter, raise the heat slightly and stir in the chicken livers. Sprinkle with the thyme, some salt and pepper and cook 3 to 4 minutes. Pour in the sherry and transfer the livers to a plate. Pour the EVOO into the center of the skillet. Once the oil is hot, brown the beef and sausage, breaking up the meat as it cooks. Stir in the garlic and cook 1 to 2 minutes. Return the onions and livers to the skillet along with the tomato paste, mushrooms and mushroom soaking liquid. Simmer over low heat to thicken and combine the flavors, about 3 minutes. To assemble: Preheat the oven to 400 degrees F. Mix together the mozzarella, peas, basil and tomatoes in a small bowl. Grease a baking mold or ovenproof bowl with butter and dust with breadcrumbs. Fill the mold evenly with half of the risotto and top with the meat sauce. Create a small well in the center, and fill with the mozzarella, peas and tomatoes. Layer the rest of the risotto on top and smooth the surface. Dot the top with butter and remaining breadcrumbs. Bake 45 minutes. Let cool on a rack while in the mold 15 minutes before loosening the edges with an offset knife. Place a plate on top of the mold, invert, and serve.

RISOTTO WITH CHICKEN LIVERS, SHERRY AND TRUFFLE OIL

Steps:

• Reserve 1/2 cup broth. Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer. Remove from heat. Cover to keep warm. Heat olive oil in large saucepan over medium heat. Add green onions; sauté 1 minute. Add rice; sauté 2 minutes. Add 2 tablespoons Sherry and stir until absorbed. Add 3/4 cup warm broth mixture and stir until liquid is absorbed. Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes. Season risotto with salt and pepper.
• Meanwhile, melt butter in large skillet over medium-high heat. Sprinkle livers with salt and pepper and dust with flour. Add livers to skillet and sauté until pink in center, about 2 minutes per side. Transfer to plate. Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet. Boil until reduced to glaze, stirring up any browned bits, about 4 minutes. Return livers to skillet and stir to coat. Divide risotto among plates; spoon livers and pan juices over. Drizzle with truffle oil.

GRANDMA RITA'S RISOTTO

Steps:

• Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small.
• Simmer chicken broth in separate pot, keeping it hot.
• Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
• Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan.

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS

Steps:

• Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
• Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
• While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
• When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
• Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
• Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.

THE BEST RISOTTO

Steps:

• Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
• Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
• Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
• Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
• Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
• Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
• Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.

CHICKEN 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.