Simon Rimmer’s delicious, hearty risotto is perfect for a cold winter's night.
50g/1¾oz unsalted butter
1 onion, sliced
250g/9oz arborio rice
good glug white wine
700ml/1pint 4fl oz hot chicken stock
50ml/1¾fl oz extra virgin olive oil
1 tbsp vegetable oil
200g/7oz chicken livers
4 rashers streaky bacon
chopped fresh parsley, to serve
Heat the butter in a frying pan until foaming, then add the onions and fry for 4-5 minutes, or until softened. Add the rice and wine and continue to cook until most of the wine has evaporated.
Add the hot chicken stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
Whisk in the olive oil, cover and set aside for 10 minutes.
Meanwhile, heat the vegetable oil in a frying pan and add the chicken livers and bacon. Fry for 2-3 minutes on each side.
To serve, spoon the risotto into serving bowls, top with the chicken livers and bacon and sprinkle with parsley.
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