Pasta & Risotto
Mushroom Risotto with Flambéed Chicken Livers
Chef Roman Paulus's recipe uses arborio rice, which slowly releases its starch and gives the risotto its characteristic creamy texture. Dry white wine and button mushrooms add depth, and you can also use your favourite wild mushrooms. The chicken livers are sautéed with onion and then flambéed with brandy. To finish, the risotto is enriched with butter and Parmesan.
Prep: 30 min
Servings: 4
Energy: 146 kcal per serving
Method
01.
Heat 1 tbsp butter and 2 tbsp olive oil in a pot. Add half the onion, finely chopped, and sauté until translucent. Add the button mushrooms cut into quarters, season with salt, pepper and rosemary spr…
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