Instructions

1. Clean the gizzards and boil them. Once cooked, drain them and chop finely.
2. Sautèe them quickly in some butter.
3. Add the chopped chicken livers and the finely chopped sage leaves.
4. Clean and chop the celery stick, the carrot and the onion.
5. Sautèe them in some olive oil , add the rice and a glass of hot broth.
6. Let the broth evaporate and keep adding the broth one ladle at a time awaiting for each ladle to evaporate.
7. Cook at a medium heat for 10 minutes. Add the chopped livers mix.
8. Cook until the rice is tender. Turn the heat off, add a knob of butter and a generous helping of Parmesan cheese.
9. Stir well, cover with a dry cloth and a lid and let to rest for a couple of minutes. The steam will be trapped by the cloth and you will get a nice and glossy Risotto.
10. Serve hot with Parmesan cheese and a sprinkle of pepper.

• Servings : 4
• Ready in : 60 Minutes
• Recipe Type : First Courses
• Ingredient : butter, carrots, celery, chicken gizzard, chicken liver, chicken stock, Onion, Parmesan, rice, salt & pepper