RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS

Preparation Method :

• Melt half the butter in a large pan and add the onion, two-thirds of the garlic and the mushrooms.
• As soon as the onions have begun to sizzle, add the sage leaves. Stir and simmer together gently, adding a little bit of stock, to prevent any sticking (if necessary).
• Add rice and heat until crackling hot. Add wine and remove the pan from the heat until the alcohol has evaporated.
• Return the pan to the heat and add 3 ladlefuls of stock.
• Allow the rice to absorb the liquid, then add about 2 ladlefuls at time, waiting for the rice to absorb the liquid before adding more.
• Meanwhile, warm the olive oil in a small pan with the remaining garlic, until the aroma of the garlic is quite strong, then add in the chicken livers and stir to brown all over.
• Add brandy and allow alcohol to burn off the fumes, then season with salt and pepper.
• Lower the heat and cook, uncovered, for atleast 2 minutes, but no longer or the chicken livers will become rubbery. Remove the pan from the heat and set aside until required.
• As soon as the rice is tender but firm to the bite, remove the pan from heat.
• Stir in the remaining butter and Parmigiano Reggiano cheese and adjust the seasoning to taste.
• Add a bit more stock to prevent the risotto from drying out, then cover and leave to rest for about 4 minutes.
• Briefly warm the chicken livers over a high heat. Stir the risotto then transfer onto a warmed platter.
• Arrange the chicken livers over the top and serve at once, with extra Parmigiano Reggiano offered separately.