250g of fresh mushrooms
1/4 cup of olive oil
1/4 cup of butter
50g of salted pork, cut into small cubes
1 medium onion, finely chopped
250g of chicken liver, roughly chopped
6 chicken wings and 6 chicken necks, finely chopped
2 sprigs of rosemary, finely chopped
1 large tomato, finely chopped
1 cup of rice (200g)
4 cups of hot chicken broth
Parmesan cheese, grated to taste
Salt and black pepper to taste
250g of fresh mushrooms
1/4 cup of olive oil
1/4 cup of butter
50g of salted pork, cut into small cubes
1 medium onion, finely chopped
250g of chicken liver, roughly chopped
6 chicken wings and 6 chicken necks, finely chopped
2 sprigs of rosemary, finely chopped
1 large tomato, finely chopped
1 cup of rice (200g)
4 cups of hot chicken broth
Parmesan cheese, grated to taste
Salt and black pepper to taste
Soak the mushrooms in warm water for 15 minutes, then drain
Remove the stems and slice into thin strips
Cut the pork cubes into finer pieces
Sauté the onions and pork in butter until the pork starts to brown
Add the chicken liver, chicken wings, necks, rosemary, and cook for 10 minutes or until lightly browned
Add the tomato, rice, and stir well
Cook for 2 more minutes
Add the mushrooms and hot chicken broth, stirring occasionally until the rice absorbs the liquid
Season if necessary
When the rice is cooked, remove from heat, sprinkle with Parmesan cheese, and serve immediately
Serves 4 portions
577 calories per serving.
