Risotto with Chicken Livers, Citrus Zest and Duck Breast
Mouth watering citrus chicken liver risotto.
salt and black pepper
For the Risotto:
- In a saucepan, warm the chicken stock over low heat.
- Warm 2 tablespoons butter in a large saucepan over medium-high heat.
- Stir in chicken livers and cook until pink and set them aside in another pan or plate.
- Add 1 tablespoon olive oil to skillet, and stir in the onions and garlic (diced) Cook 1 minute.
- Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in white wine, stirring constantly until the wine is fully absorbed.
- Add ½ cup broth to the rice, and stir until the broth is absorbed.
- Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and add the chicken livers, butter, zest, and parmesan. Season with salt and pepper to taste.
For the duck breast:
- Sear the duck breasts in a hot non-stick pan over high heat.
- Place the duck breasts in a baking dish and roast in a pre-heated oven at 205c or until medium rare (about 8 minutes).
- Allow the duck to stand 5 minutes before slicing and serving on the risotto.