3 chicken bouillon cubes dissolved in 6 cups of boiling water (1.4 liters)
1/4 cup of butter (50g)
1 medium onion (100g) finely chopped
50g of chicken livers, finely chopped
2 cups of Arborio rice (400g)
1 cup of dry white wine (240ml)
1/2 teaspoon of salt
1 pinch of black pepper
1/4 cup of grated Parmesan cheese (30g)
3 chicken bouillon cubes dissolved in 6 cups of boiling water (1.4 liters)
1/4 cup of butter (50g)
1 medium onion (100g) finely chopped
50g of chicken livers, finely chopped
2 cups of Arborio rice (400g)
1 cup of dry white wine (240ml)
1/2 teaspoon of salt
1 pinch of black pepper
1/4 cup of grated Parmesan cheese (30g)
In a medium saucepan, bring the chicken bouillon to a boil over high heat
While that's cooking, in a large saucepan, combine half the butter and onion and sauté over medium heat, stirring constantly with a wooden spoon until the onion is soft (about 2 minutes)
Add the chicken livers and sauté for about 1 minute
Add the rice and stir to coat
Cook, stirring constantly, for about 2 minutes
Pour in the white wine, stir, and cook until the liquid has evaporated (about 1 minute)
Add 1 cup of boiling water to the saucepan and, as it's absorbed, add the remaining chicken bouillon, one cup at a time, stirring constantly, until the rice is al dente (about 30 minutes)
Season with salt and black pepper
Remove from heat
Add the remaining butter and Parmesan cheese
Stir, cover the saucepan, and let it rest for about 2 minutes
Transfer to a serving bowl and serve immediately
370 calories per serving
A medium-bodied red wine such as Luigi Bosca Pinot Noir 95 or a full-bodied white wine like Marqués de Casa Concha Chardonnay 96 would pair well with this dish.
