250g of fresh mushrooms
1/4 cup of olive oil
1/4 cup of butter
50g of salted pork, cut into cubes
1 medium onion, finely chopped
250g of chicken liver, coarsely chopped
6 hen's wings and 6 chicken gizzards, well-chopped
2 sprigs of rosemary, chopped
1 large tomato, well-chopped
1 cup of rice (200g)
4 cups of hot chicken broth
Grated Parmesan cheese 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 cubes
1 medium onion, finely chopped
250g of chicken liver, coarsely chopped
6 hen's wings and 6 chicken gizzards, well-chopped
2 sprigs of rosemary, chopped
1 large tomato, well-chopped
1 cup of rice (200g)
4 cups of hot chicken broth
Grated Parmesan cheese to taste
Salt and black pepper to taste
Soak the mushrooms in warm water for 15 minutes, then drain
Remove the cubes and chop them finely
Slice the mushrooms and set aside
In a pan with olive oil and butter, cook the pork until it starts to brown
Add the chicken liver, hen's wings, gizzards, rosemary, and cook for 10 minutes or until the meat is golden brown
Add the tomato, rice, and mix well, letting it brown for 2 minutes
Add the mushrooms and 1 ladle of hot chicken broth at a time, stirring occasionally until the rice absorbs the liquid
Season to taste
When the rice is cooked, remove from heat, sprinkle with Parmesan cheese, and serve immediately.
