CHICKEN GIBLET RISOTTO BASE
By Noreen Barbe zepanther
A favorite and it is served in Northern Ontario at our Italian Club weddings following the salad.
Cleaning giblets is not pleasant, however, even our children make it today, it is so special.
Non Italians often call it 'thick rice soup'.
One can use mushrooms, in place of Giblets, but the homemade broth makes a finer Risotto.
Italian Club uses Chicken and beef shank for their Risotto broth.
cleaned and chopped giblets, salt, pepper, cinnamon.
STIR GENTLY INTO THE SAUCE. ADD..
1 CUP OF BROTH of MORE INTO THE RICE UNTIL IT IS ABSORBED. STIR GENTLY, AND CONSTANTLY TO PREVENT STICKING.
KEEP ADDING BROTH 1 CUP AT A TIME UNTIL ABSORBED AND THE RICE IS COOKED.
REMOVE FROM HEAT, ADD 1/4 CUP BUTTER, AND 1/2 CUP OF PARMESAN CHEESE and MORE BROTH AS IT SHOULD BE THICK BUT STILL A RUNNY CONSISTANCY.
RISOTTO WAITS FOR NO ONE..... SERVE IMMEDIATELY
Have extra freshly grated Parmesan Cheese on the table.