Chicken liver risotto
Chicken liver risotto is a popular dish in Hungary, particularly for families with young children because liver is full of iron and it’s a relatively cheap meal. To be honest I normally make this dish when I have leftoverrizi-bizi(rice with peas) to use up but in this recipe I used pre-cooked basmati and red rice. You can use any leftover rice or pilaf.
Ingredients
Method
- Finely chop the onion.
- Cut the liver into bite-size pieces.
- Heat the oil in a large, heavy-based pan, and gently sauté the onion. Add the liver, season with salt and pepper, and keep stirring until it changes colour all over.
- Add the marjoram, stir for a few seconds, then add the peas and a small glass of water and the stock powder. Put a lid on, and cook over medium high for about 5 minutes until the peas are tender.
- Stir and, if the inside of the liver is no longer bloody, add the rice and more water if it’s getting too dry. Stir until the rice is warmed thorough and the liver is just cooked through. The rice should be moist.
- Serve with some extra chopped parsley and/or grated cheese if you like.