Chicken Livers Banker Style: (Fegato Di Pollo Alla Finanziera)

Ingredients

Risotto

• 4 tablespoons sweet butter
• 1 onion, thinly sliced
• 1 1/2 cups arborio rice
• 5-6 cups chicken stock (keep hot)
• salt & freshly ground black pepper (to taste)
• 3/4 cup freshly grated parmesan cheese
• chopped fresh parsley leaves, for garnish

Livers

• 3/4 lb chicken liver
• 2 tablespoons all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 1 cup marsala wine
• 2 tablespoons chicken stock

Directions

1. 1

   To make the risotto:.

2. 2

   In a 10-12" saucepan, melt 3 Tablespoons of the butter. Add the onion and sweat (saute) until soft and translucent about 5 minutes.

3. 3

   Stir in the rice and cook over medium-high heat. Using a wooden spoon stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes.

4. 4

   BE CAREFUL NOT TO LET THE RICE BURN.

5. 5

   Keeping the heat at medium-high heat begin ladling the hot broth into the rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth.

6. 6

   Continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes.

7. 7

   Once the rice is cooked season with salt & pepper.

8. 8

   Remove from the heat and immediately add the remaining Tablespoon butter and 3/4 cup Parmesan.

9. 9

   Stir to thoroughly combine and keep warm until ready to serve.

10. 10

    Chicken Livers:.

11. 11

    Dredge the chicken liver pieces through the flour until well coated. Shake to remove any excess flour and set aside.

12. 12

    In a 12" saucepan, heat the olive-oil over a medium-hot flame. Add the chicken livers and cook until golden brown on all sides, about 5 minutes.

13. 13

    Pour the wine over chicken livers (carefully) and let cook until the wine evaporates, about another 4-5 minutes.

14. 14

    Add the chicken stock. Keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more.

15. 15

    Let the broth bubble so that the sauce thickens; there should almost be no sauce in the pan, just a few droplets to keep the livers moist.

16. 16

    Serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto.

17. 17

    Garnish with the parsley.