Chicken liver, hazelnut and dark chocolate risotto

Ingredients for 4 people:

300 gr of rice for risotto

300 gr of chicken liver

1 shallot

80 g of dark chocolate (80-100%)

80 gr of shelled hazelnuts

1 lt of water or broth

50 ml of white wine

20 ml of sweet white wine

3 spoons of extra virgin olive oil

1 bay leaf

Salt to taste

Clove of garlic

Preparation:

In a small saucepan, slightly heat one tablespoon of EVO oil with sliced ​​garlic, and add the livers and a bay leaf. Cook with the lid on low heat for 20 minutes, adding 20 ml of sweet white wine after 10 minutes. While the rice is cooking, cut the liver.

In the meantime, boil 1 litre of water: you can add vegetables to make the broth.

Cut the chocolate and shelled hazelnuts into small pieces and mix them.

Lightly fry the peeled and finely chopped shallot in a pan with two tablespoons of olive oil. Add the rice, and a pinch of salt, stir, add 50 ml of white wine and cook for the time indicated on the package, pouring water or broth gradually. During the cooking period, the rice should be slightly covered by the broth, almost until the end, and it should be mixed often, especially at the end. Do not let it dry out too much, it must be quite creamy. Arrange the risotto on the plates and add the livers and hazelnuts with chocolate.

The taste is intense and particular, definitely not for everyone. If you want to combine wine with it, I would advise you to choose a little sweet or soft, whether white or red.

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