Marsala Risotto with Liver Recipe

Ingredients
90 grams butter
1 chopped onion
½ teaspoon garlic powder
½ kilo chicken livers cut into halves
1 ½ cup (315 grams) short grain rice, rinsed and drained
4 tablespoons of Marsala or dry sherry
3 ½ cup (875 ml) boiling chicken broth
½ cup (60 grams) grated Parmesan cheese
2 tablespoons chopped fresh basil
Black pepper

Preparation

1. Melt 60 grams butter in a casserole, fry the onion and garlic over medium heat until the onion softens. Add the chicken livers, cook for 3-4 minutes or until they brown, take them out of the heat and set them aside.

2. Add the rice and stir thoroughly with the butter for 1 minute. Add the Mansala or sherry and 1 cup (250 ml) of broth. Cook over medium heat stirring occasionally  until the liquid is absorbed. Add another cup of broth and continue cooking until all the liquid is absorbed.

3. Add the rest of the butter, the liver mix, the cheese, basil and the black pepper and serve right away.

Serving suggestion
Serve with green salad.

4 servings

Ingredients
4 peeled and sliced oranges
2 tablespoons sugar
3 tablespoons Grand Marnier (orange liqueur)
½ cup (125 ml) thick cream
3 tablespoons toasted sliced almonds

Preparation

Place the orange slices in four plates. Sprinkle with sugar and Grand Marnier. Garnish with cream and almonds.