Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 chicken liver, skinned and finely chopped
- Several pieces dried porcini mushrooms, soaked in water until soft (about 1/2 hour) and coarsely chopped to make about 2 tablespoons
- 2 tablespoons tomato paste
- 1 cup rice, preferably arborio
- 2 ½ cups chicken stock
- 1 tablespoon butter
- ½ cup Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
389 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 15 grams protein; 59 milligrams cholesterol; 479 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- In 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.
- Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
- Bring 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.
- Serve with a pat of butter and grated Parmesan cheese.
35 minutes
Dining and Cooking