Florentine-Style Risotto (Risotto alla Fiorentina)
Ingredients
300 g (approx. 1 ½ cups) Carnaroli rice
1 celery stalk
1 small onion
1 carrot
200 g (approx. 7 oz) chicken livers
1 liter (approx. 4 cups) hot broth
1 tablespoon extra virgin olive oil
200 ml (approx. ¾ cup) red wine
1 tablespoon chopped fresh parsley
2 tablespoons grated Pecorino cheese
Salt, to taste
Black pepper, to taste
Instructions
Finely chop the onion, celery stalk, and carrot.
Heat a tablespoon of olive oil in a large pan and add the chopped vegetables. Sauté gently over low heat until softened.
Add the whole chicken livers to the pan and cook for about 10 minutes. Remove the livers, chop them finely with a knife, and return them to the pan with the vegetable base.
Increase the heat, add the rice, and toast it until translucent. Deglaze with the red wine and allow the alcohol to evaporate completely. Stir in a teaspoon of tomato paste, then continue cooking by adding the hot broth one ladle at a time, stirring regularly as it absorbs.
Once the rice is cooked to al dente, remove the pan from the heat. Vigorously stir in a knob of butter and the grated Pecorino cheese to create a creamy finish (mantecare).
Stir in the chopped parsley, season with salt and pepper to taste, mix thoroughly, and serve immediately.
