Saffron risotto and chicken livers, with thyme and Marsala reduction. A recipe I came up with to use the fifth quarter in my own way. I love chicken livers a lot (I recommend, that it's a free-range chicken and the livers are fresh) and the liver in general, and one of my favorite dishes is the sumptuous chicken stuffed with livers that my mother prepares every Christmas. Sooner or later I'll give you the recipe.
The best way to cook chicken livers, in my opinion, it's agglassated: cooked simply in extra virgin olive oil with onion, little tomato paste, Marsala, salt and pepper. And they go great with saffron risotto, in an elegant combination in flavors that could also be a unique dish. I decided to enhance this traditional pairing by enriching the risotto with thyme and with a bittersweet reduction of Marsala, just to give a Sicilian touch to the dish.
So presented, saffron risotto and chicken livers becomes a dish for big occasions: important dinners, holidays to be celebrated, Sunday lunches with a demanding mother-in-law. I hope I swallow you. Obviously, If you like risottos you have to browse through all my RECIPES FOR RICE and, as I always recommend, among my SICILIAN RECIPES, sweet and savory. Have a good day.
340 grams of Carnaroli or Arborio rice
30 grams clarified butter or extra virgin olive oil, to taste
1 gram of saffron pistils or two sachets
half a glass of dry white wine
one shallot or a piece of Golden onion
1,3 liters of veal gravy (or vegetable broth or chicken bottom, for the recipe of brown stock click here ))
60 grams of grated parmigiano Reggiano 24 months
40 grams of cold butter, diced
a sprig of thyme
salt and pepper, to taste
FOR THE AGGLASSATE FEGATINI
250 grams of chicken livers
half a glass of dry Marsala superiore
extra virgin olive oil, to taste
salt and pepper, to taste
15 grams of tomato paste
FOR MARSALA REDUCTION
100 milliliters of dry Marsala superiore
2 tablespoons brown sugar
a tiny pinch of salt
some pistils of Saffron and a few leaves of thyme for garnish
FOR AGGLASSATI FEGATINI, finely chop the shallot and let it wither in the oil over low heat, by combining a little warm water if necessary. When it becomes transparent, Add the chicken livers and Brown carefully on medium heat, so that change color. Raise the heat and deglaze with Marsala. Combine the tomato paste, season with salt, pepper and add half a glass of warm water. Cook over low heat for 20 minutes, then uncover and continue to cook over medium heat until the sauce thickens.
FOR MARSALA REDUCTION, place all ingredients in a saucepan and reduce by two thirds, until you have a fairly syrupy consistency
FOR THE ZAFFERANO RISOTTO, wither the finely chopped onion in clarified butter or extra virgin olive oil. Add the rice and toast it for a few minutes, stirring constantly. Deglaze with the wine and add the thyme and saffron dissolved in a little hot water. When alcohol has evaporated, start cooking the risotto gradually adding the veal gravy or chicken and bring the risotto Cook, on the wave I recommend. Cream, fire off, with the butter into small cubes and Parmesan cheese and leave to rest for 2 minutes.
Serve the risotto on a plate, with one or two sliced livers atop, some of their sauce, Marsala reduction around and garnish with a few leaves of thyme and saffron pistils.
MATCHING: The combination for this dish we find in Sicily, thanks to thefarm Rallo. Its red wine , called The Mantle, is produced based on Nero d'Avola according to the principles of organic farming: intense Ruby Red, smells of vanilla and ripe red berries; the palate is soft and full bodied with a pleasing balance.