Summary

Ingredients

• 250 g chicken liver (s), (even finer: liver from pheasant or partride)
• 100 g ham (pancetta)
• 50 g porcini mushrooms, freshly rated into thin slices (oes well with the truffle slicer)
• 15 g porcini mushrooms, dried
• 4 tablespoon parmesan, freshly grated
• 250 g rice (Carnaroli or Vialone)
• liter ⅛ wine, white, dry
• 1 liter poultry broth
• 2 shallot (s)
• 5 tablespoon butter
• 1 tablespoon parsley, smooth
• Salt and pepper, from the mill

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Instructions

1. Soak the dried porcini mushrooms in white wine for at least 2 hours.
2. Finely dice the pancetta and shallots and stir slowly with 2 tablespoons of butter in a large saucepan over a low heat. Drain the soaked porcini mushrooms well, pour the brew several times through a tea filter and set aside.
3. Finely chop the soaked mushrooms and add to the shallot-pancetta mixture, also sauté briefly. Scatter the rice and let it turn to glass while stirring. Gradually pour in the hot broth and let the rice swell while stirring constantly. Always pour in enough stock to just cover the rice. Stir in 1 tablespoon butter + parmesan and season with a little salt and fresh pepper.
4. In the meantime, parry the liver and cut into small pieces. Froth 1 tablespoon butter in a pan, add life and fry. Salt and pepper lightly. Add the mushroom and wine stock, bring to the boil and reduce slightly.
5. Heat the remaining butter in another pan and briefly fry the fresh porcini mushroom slices over high heat, lightly salt and pepper.
6. Finely chop the parsley.
7. Place the risotto on preheated plates, arrange the liver and the porcini mushroom slices on top, sprinkle with a few parmesan slices, pour some parsley on top and serve.
8. The recipe also tastes very good with rabbit liver with a dry white wine!