Risotto with chicken livers and mushrooms from Delia Smith's Cookery Course Part Two (page 354) by Delia Smith

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Notes about this recipe

  • kiwijan on November 23, 2016

    I agree with tasteslike's comments. Think this sauce also better suited to pasta than risotto.

  • consortiumlibrary on October 14, 2016

    Delicious, as modified. It's unclear from title, but recipe is for simply flavored risotto topped with separately cooked chicken livers. Didn't like Delia's risotto technique; standard method is better. Used dried porcini instead of fresh mushrooms, and added chopped mushrooms + soaking liquid to risotto (recipe doesn't add mushrooms to livers - might add next time in addition to risotto mushrooms). Cooked extra bacon to use as garnish; perfect. Added minced garlic to livers. Added white wine and stock to livers; we wanted more sauce than was in recipe. Seasoned with rosemary instead of Delia's tomato paste and dried basil; perfect flavor for livers. Next time would cut liver into smaller pieces.

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