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Ingredients
1 tablespoon olive oil
1 onion, chopped
1 chicken liver, skinned and finely chopped
Several pieces dried porcini mushrooms, soaked in water until soft (about ½ hour) and coarsely chopped to make about 2 tablespoons
2 tablespoons tomato paste
1 cup rice, preferably arborio
2 ½ cups chicken stock
1 tablespoon butter
½ cup Parmesan cheese
Nutritional analysis per serving (4 servings)
52 grams carbs; 63 milligrams cholesterol; 403 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 1 gram fiber; 508 milligrams sodium; 17 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
- Step 2
Add the tomato paste and rice. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
- Step 3
Bring the chicken stock to the boil. Add the boiling stock to the rice, and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
- Step 4
Serve with a pat of butter and grated Parmesan cheese.
Private Notes