May 12, 2016

MINESTRA DI RISO CON FEGATINI (RICE SOUP WITH CHICKEN LIVERS)

Ingredients:
Chicken stock - 700 ml
Long grain rice - 75 gms
Chicken livers - 75 gms
Butter - 250 gms
Parsley - 1 tbsp (chopped)
Parmesan cheese - 2 tbsp (grated)

Method:

  • Bring chicken stock to the boil.
  • Add rice and cook until just tender, about 15-20 minutes.
  • Wash chicken livers, discard and tissues, and cut into very small pieces.
  • Melt the butter and over gentle heat cook the chopped ivers for a minute, stirring frequently. 
  • As soon as the rice is cooked, stir in the livers, parsley and cheese.
  • Serve immediately.
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