Chicken Liver Risotto

Many would turn their noses up to offal, which is such a shame as if cooked well it can be very tasty. I love liver, even as a kid I found it tasty; yes, I was a weird child but it was a favourite of mine.  I have cooked this for friends in the past who were determined they hated liver but they were soon convinced by this recipe. Plus, chicken livers are extremely cheap as they are really under used, and they are full of vitamins, protein and iron…. give it a go, you’ll never know unless you try.

This was a recipe of my mum’s, I think I have pretty much remembered it the way she cooked it, it tasted great and brought back happy memories.

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INGREDIENTS

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

METHOD

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

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Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside.

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Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned.

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Then add the garlic and the rice. Sprinkle in the paprika and mix well.

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Once the rice is translucent pour in the red wine, on a medium heat let this bubble away for a few minutes.

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Next start to ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite. Taste for more seasoning; I usually add a more black pepper to mine.

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Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

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Then remove the lid stir in the cheese and the butter.

Serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

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xxx

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Chicken Liver Risotto

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lulu Lemon and Lace

Ingredients

280g chicken livers

1 tbsp. plain flour

1 onion finely diced

1 celery stick finely diced

3 cloves of garlic grated or crushed

1 cup risotto rice

1 tsp paprika

170ml glass red wine

1 pint hot chicken stock

1 tbsp. Worcester sauce

Handful of sliced mushrooms (optional)

1 tbsp. butter

100g parmesan

Handful of fresh herbs; can use oregano or thyme

Sea salt and cracked black pepper to taste

Olive oil for frying

Extra virgin olive oil for serving

Method

Remove any fat from the liver and slice.  Sprinkle over the flour and season well with salt and pepper, then toss in the four to coat each piece.

Heat the oil then add the livers and brown each side.  Once the liver has a nice dark colour remove with a slotted spoon and set aside. Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned, then add the garlic and the rice. Sprinkle in the paprika and mix well.

Once the rice has turned translucent pour in the red wine, on a medium heat let this bubble away for a few minutes then ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. Add the Worcester sauce, the herbs, mushrooms and the liver. Keep stirring the pan and ladling in the stock.  It should take around 20 minutes to cook, the rice should still have a bite, taste for more seasoning; I usually add a more black pepper to mine.

Once cooked add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.

Then remove the lid stir in the cheese and butter, serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

Lulu xxx

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Beetroot Risotto with Pan Seared Scallops

Hola Folks,

It has been a few weeks since I shared a new recipe, I am sorry.  But here we go something for the last bit of summer……

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One of my Aunts Beets growing 🙂

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour.  I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour.  Risotto is such a simple dish to make but very tasty and this is a wow piece.  Topped with pan fried scallops and crumbled goats cheese….mouth-watering!!

You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as an alternative!

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Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

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1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person remove the roe..

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Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.

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Cook this until it is translucent, then pour in the wine.  Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

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You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

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Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

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In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

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Enjoy xxx

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Beetroot Risotto with pan seared scallops

  • Servings: 3/4
  • Difficulty: average
  • Print

mod 2

by Lululemonandlace

Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ½ pints good chicken or veg stock; hot

1 ½ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person

Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

 Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.  Cook this until it is translucent, then pour in the wine. Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.  Once cooked sprinkle over the parmesan and add around ½ Tbsp. butter.  Pop the lid on and let is rest for a few minutes.

In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

Lulu xxx

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Two new recipes.. Lentil & Bacon Soup and Creamy Mushroom & Gorgonzola Risotto….

Good Afternoon!!

Here are a couple of new recipes I have cooked this week, I had a little holiday recently so haven’t cooked as much as I would have liked.

The first is a soup,  I really fancied a soup the other night, and don’t judge me but I do love a tin of soup!! The local shop here doesn’t sell Heinz or Baxters ;-), not like England where you can nip to the corner shop and pick up a tin!! So I looked in the cupboards and decided to make something hearty.

My Aunt had lots of lentils in, a few pieces of bacon so there it was Lentil and Bacon Soup…..Yum!

LENTIL & BACON SOUP

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Ingredients

3 cups yellow split pea lentils

7 cups water

1st salt

6 rashers of bacon diced

1 onion diced

3 celery sticks diced

3 carrots sliced

3 garlic grated

1″ chunk ginger grated

2 bay leaves

1 tbsp cumin

handful fresh thyme

3 cups stock (I used some beef stock my aunt had in the freezer left over from a roast 🙂 but there wasn’t enough so I added a oxo too)

1 tsp garam masala

optional 1 tsp chilli flakes

salt

pepper

1 tbsp oil

optional fried onions for the topping

Method

In a deep saucepan pour in the lentils and the water, and a teaspoon of salt. Bring to the boil and let this bubble away, stirring every so often as it can stick. You want the lentils to be cooked but with a slight bite, the liquid should be thick. The consistency you are looking for is like mushy peas. Do not throw away the water you need all of this.

Whilst the lentils are cooking heat another deep pan and fry your bacon until crispy, I didn’t add oil at first as it gives off a lot of oil. But if it sticks drizzle in a little.

Once crispy set aside.

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Then to the same pan pour in a little more oil if needed and add in the onions, celery and carrots. Sweat them on a high heat until soft but not brown.  Then add in the garlic and ginger, the bay leaves, thyme sprigs and cumin and cook for a few minutes.

Pour in the stock

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Cover the pan with a lid and let this bubble away while the lentils are cooking, cook until the carrots are tender. Once they are tender remove the bay leaf and thyme sprigs then blitz the stock to be smooth.

Once the lentils are cooked you can add these to the stock pan.

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Stir this well. Then add in the bacon.

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At this point taste the soup and see if it needs seasoning, it should already have enough salt, as we added salt to the lentils and the stock and bacon should be salty…..but you may want to add in some black pepper. I also added in some chilli flakes.

Then sprinkle in the garam masala, stir and let the soup cook for another 5 minutes.

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Serve with crispy fried onions on top…..soooooo good!

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xxxx Continue reading