About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Risotto with Sausages | Main | Boiled Rice with Parmesan, Mozzarella, and Basil »

Molded Parmesan Risotto with Chicken Liver Sauce

Chicken Liver Sauce? Yuck! Don't think I'll like this.

Now, I actually like liver, but calf's liver is more my style. I know there are at least a couple of excellent calf's liver recipes on tap in a few months. Unfortunately, I miss out on both of them. No, my problem isn't with the liver.

I have a bit of an issue with the "chicken" part - have never tried chicken liver, but OK, I'll give it a go. I managed to get a package of frozen chicken livers at my local supermarket. I actually had to ask for assistance - didn't know what they looked like. Hey, they're just like calf's livers, only smaller. OK, I'm feeling a bit better.

My main problem is with the "sauce" bit. I scanned through the directions to see if "purée" was mentioned .... Whew, no mention of using a food processor or a blender on any setting. OK, things are looking up.

Actually this recipe isn't so much prepared from start to finish as it is assembled from two other separate recipes - Risotto with Parmesan Cheese and Chicken Liver Sauce - already prepared by two of my fellow conspirators, with the slightest of modifications. The only novelty with this recipe is the use of a 6-cup ring mold, of which I was fortunate to have one on hand.

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I first prepared the chicken liver sauce, which included some ground beef and pancetta as well as the liver along with small quantities of shallots, garlic, tomato paste dissolved in 1/4 cup of dry white vermouth and 5 whole sage leaves from my herb garden. Hey, looks fine.

Part-way through the sauce preparation, I started the risotto using Arborio rice. The cooking process is very labour-intensive, with plenty of time to think dark thoughts as I stirred the beef broth into the rice. If I didn't get the risotto right, the whole recipe might be a flop. What would happen if the risotto was undercooked? Would it hold its' shape in the mold? So I made sure the risotto, which included some grated parmigiano-reggiano cheese, was well-cooked before spooning it into the mold. Below is the final result, sitting on my Evesham platter.

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What I liked about this recipe:

1. This was actually pretty easy to prepare - didn't take a long time, considering it involved combining two separate recipes. This was my second time preparing a risotto. I knew what to expect, which made my preparation more efficient than the first time.
2. I got to use some sage from my herb garden
3. The final result was excellent!

What I didn't like about this recipe:

Once I got over some unfounded reservations caused by the title, all was OK. No problems. Maybe "Mixed Meat Sauce" would work better in the title, at least for me.

Would I make it again?

Yes. I liked it a lot, but I realize that some people don't care for liver, so I'll pick my spots carefully.


Comments (3)

Irene:

Looks good Doug. Speaking of titles the Cajun dish "Dirty Rice" is similar to this one.

Looks like you did a great job!

Looks great, Doug! And since I had chicken liver sauce in the pasta category, I can imagine the taste. Yummy.

BTW - I think the What I Liked/What I Didn't Like format of your post is interesting. I think you should make this your signature posting style.

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This page contains a single entry from the blog posted on August 4, 2010 6:00 AM.

The previous post in this blog was Risotto with Sausages.

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