No-Frills Risotto

5.0(31)

by Marialisa Calta

ItalianWeeknight, Side Dish

Servings

Four servings

Total time

35 min

Calories / serving

403 kcal

Ingredients (9)

serves

1 tablespoon olive oilolive-oil
1 onion, choppedonion
1 chicken liver, skinned and finely choppedchicken
Several pieces dried porcini mushrooms, soaked in water until soft (about 1/2 hour) and coarsely chopped to make about 2 tablespoonsmushroom
2 tablespoons tomato pastetomato-paste
1 cup rice, preferably arborio
2 1/2 cups chicken stockchicken-stock
1 tablespoon butterbutter
1/2 cup Parmesan cheeseparmesan

Instructions (4 steps)

01In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
02Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
03Bring the chicken stock to the boil. Add the boiling stock to the rice, and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.

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Rich recipe — supports nutrition-aware planning.