Rosemary Risotto with Sautéed Chicken Livers

This is a fantastic dish inspired by one I had at Enoteca Turi in Putney.

I think it makes a perfect lunch or supper, accompanied by a green salad. Alternatively, you could stretch the portions to serve it as a starter, maybe before some roast veal with bitter vegetables.

Serves 2–4, or 6 as a starter

1 litre chicken stock

1 shallot, peeled and chopped

1 clove garlic, peeled and chopped

1 tablespoon olive oil

25g butter

1 teaspoon rosemary needles, finely chopped

175g risotto rice

100ml white wine

salt and freshly ground pepper

2 tablespoons grated parmesan (plus more to serve)

for the livers:

300g chicken livers, trimmed

1 tablespoon olive oil

a nut of butter

50ml Marsala

Have the chicken stock simmering in a large pan within easy reach.

Heat the oil and butter in heavy based saucepan. Fry the shallot and garlic until softened slightly. Add the rosemary and stir through. Add the rice and stir until well coated. Add the white wine and stir well until absorbed.

Now add a ladleful of the simmering stock and stir in until absorbed. Add another ladleful — carry on like this until you have a creamy risotto that still retains a little bite — it should take around 20 minutes. Just sip on a glass of wine while stirring.

Add the grated parmesan and mix. Season with salt and pepper to taste. Cover with a lid and set aside to rest.

For the livers:

Heat a frying pan over a medium heat. Add the olive oil and butter. When hot, add the chicken livers and sauté until they are just done — we want brown outside and a little pink inside. Add the Marsala and… carefully… set fire to it. Then bubble furiously for a couple of minutes until you have a syrupy sauce. Season with salt and pepper. Remove from the heat.

Serve the risotto in shallow bowls with a few livers sitting on top of each bowl and some of the Marsala sauce drizzled over. Serve some extra parmesan on the side.