Risotto Alla Piemontese

  • on November 10, 2008
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Ingrients & Directions

1 c Rice
3 Chicken livers; cut up
1/3 c Dried wild mushrooms
(soaked one hour)
1/3 c Chopped onion
1/4 c Butter or margarine
2 cn Condensed chicken broth
(10 1/2 ounces each)
Parmesan cheese

In saucepan, brown rice and cook livers, mushrooms, and onion in
butter until tender. Add broth. Cover; bring to a boil. Cook over
low heat 20 minutes or until all liquid is absorbed. Serve with

Adaption of recipe by Laura Maioglio, Barbetta restaurant (New York).
Campbell’s Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias

4 -6 serving

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