Saffron risotto and chicken livers

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.

The SAFFRON SATS WITH MARSALA'S FEGATS AND MARSALA

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR RICE
  • 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
  • one shallot
  • 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

PROCEEDINGS

FOR AGGLASSATI FEGATINI, Finely chop the shallots and let it soften 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, Sauté the finely chopped onion in ghee or 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 the alcohol has evaporated, start cooking the risotto gradually adding the veal gravy or chicken and bring the risotto Cook, 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’ their salsa, Marsala reduction around and garnish with a few leaves of thyme and saffron pistils.

THE PAIRING: The combination for this dish is found in Sicily, Thanks to the farm Rallo. Its red wine , named “The Mantle“, is Nero d'Avola-based product in accordance with the principles of organic agriculture: intense Ruby Red, smells of vanilla and ripe red berries; the palate is soft and full bodied with a pleasing balance.

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17 comments

Monica April 28, 2014 at 11:05

I think when you are good in the kitchen, There are no limits.
Can you not like a dish, an ingredient, However when you are aware of techniques and flavors can even things less like.
I like this dish, It will be because it gives excitement to saffron risotto that I particularly disliked for having eaten too much, or to that triumph of chicken livers well scented! Brava!

Reply
Sicilians creative in the kitchen April 28, 2014 at 12:06

Monica thank you and welcome to my blog! I agree that know how to cook it means to know how to cook everything, or at least have the will to try! Think for me every meat dish is a bet in advance! Thanks again! ADA

Reply
Nicola April 27, 2014 at 08:07

Ada Bonjour, can I ask you kindly a favor.. Thank you..!!
How to prepare or make SOURDOUGH ??? .
If you can give me precise doses..
Thanks ADA..
Regards, Nicola

Reply
Sicilians creative in the kitchen April 27, 2014 at 17:58

Nicholas I send you a private email tomorrow with explanations, All right?

Reply
Sabrina April 26, 2014 at 10:07

Well, I must say that no matter how you're meat lover you handled yourself very well! I do I do still…and I don't know what to do!!!!

Reply
Sicilians creative in the kitchen April 26, 2014 at 13:57

Sabrina as I understand!!! I didn't have much choice, He was among the few dishes with the fifth quarter which are likely to do, I tried to modernize it a little’ And that's it! I'm sure your dish will be awsome. ADA

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Arianna April 26, 2014 at 09:06

MI piaceee!! I love it!!! North and South America into one dish!
The only problem is finding a Marsala worthy of the name (as what I have tasted – rightly – in Sicily ) here by me… 🙁
Congratulations!!!!

Reply
Sicilians creative in the kitchen April 26, 2014 at 13:58

Hi Ariane, welcome! That's nice, you caught my own attempt to unify Italy! Though a Marsala good enough is the superior of Florio, you find just about everywhere. Let me know if you try it! ADA

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Christian April 26, 2014 at 00:51

Hello!! I am following a chronological order to come and see all the recipes and meanwhile kept getting “I like it” and comments to your recipe: now finally I can speak my mind!! I displaced a little’ all with the choice of this topic…but apparently my fate is sealed by a Rocky Mountain oysters and eventually welcome, It can also be that decides to focus exclusively on this. But they are magnanimous and I understand the concerns, so a special thanks to those who have decided to challenge. You've taken a road that I think is more than convincing even for those who don't like offal with the choice of using ingredients in your area such as saffron and Marsala, the latter perfect with its sweetness in the aftertaste of chicken livers. Thank you very much…. P.S. Felder I brought home…I reiterate the proposal: Let me get that for you have addresses in pvt! Kiss cri

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Sicilians creative in the kitchen April 26, 2014 at 14:01

Thanks Christian, I think they're the most difficult challenges than we do to try and grow more. So I welcome the fifth quarter for me that are not accustomed to use it. Indeed, I regret not having had time to challenge myself with something more elaborate. I tried putting together ingredients from different regions and, in its simplicity, the dish was good without being innovative. I want that book with all my heart, but I hate not seeing you for thank you. You don't think of Culinary come??? We can meet…. A big kiss, ADA

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Christian April 27, 2014 at 01:11

I was looking at earlier today, you jump I will…keep up to date! Kiss cri

Reply
BRU cca April 25, 2014 at 13:27

Hi guys … nice idea … I often do the chicken liver pâté … I'll try this rice with maybe some minor reworking … using a homemade marsala … ciaoooo

Reply
Sicilians creative in the kitchen April 25, 2014 at 20:30

Hello! Well if you do the Marsala in the House is definitely worth trying. I use Florio Top, reminds me so much of home. We always have a bottle in the closet spirit! See you soon! ADA

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Lalla April 25, 2014 at 00:10

And say that I really like offal but still not thought of this challenge, not I get anything different from Pluck alla romana ;-).
I really like the idea of marsala wine here .
One kiss

Reply
Sicilians creative in the kitchen April 25, 2014 at 00:15

Lalla but I'm sure you're going to invent something original and delicious. The Marsala was crucial to lighten the taste, and then I put it in coffee good Sicilian!!! A big hug. ADA

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Isabel April 24, 2014 at 23:21

Delicious indeed: a combination, the relationship between the liver with marsala and saffron that I really like!
I want to drown in a sea of marsala…with donut!! :))))

Reply
Sicilians creative in the kitchen April 24, 2014 at 23:24

Isabel, for truth on Marsala saved me! Reducing eases undertaste of chicken livers, one of the few foods to fifth quarter that I eat and Cook… This time the challenge for me was difficult! If you decide to drown in Marsala I'll gladly company!!!!

Reply

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