RISOTTO WITH CHICKEN LIVERS AND PEAS

Preparation Method :

• Heat the olive oil in a small frying pan and fry the chicken livers until they are just browned,slightly pink in the middle and tender, not dark and leathery.
• Add the wine, then remove from the heat, season and set aside.
• Melt 2 tablespoons of the butter in a large pan and fry the onion or shallots and carrot together until they are softened but not browned.
• Add the rice and stir into the vegetables until it is very hot and crackling.
• Then add 3 ladlefuls of stock and stir until it has been absorbed by the rice. Continue adding more stock, 2 ladlefuls at a time, stir continuously until the rice is tender but not soft.
• Melt 15-20 grams of butter in another pan and fry the pancetta until it is browned, then add the peas.
• Stir, by adding a little water to prevent sticking, and cover. Allow the peas to cook through, then remove from heat, season and set it aside.
• Take the cooked risotto off the heat and stir in the chicken livers, peas, the remaining tablespoon of butter and half the Parmigiano Reggiano.
• Taste and adjust the seasoning, then cover and leave to rest for about 5 minutes.
• Serve on warmed individual plates or on a large serving dish, sprinkled with the remaining cheese.