CHICKEN GIBLET RISOTTO BASE

Noreen Barbe Recipe

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.


Recipe Rating:
 1 Rating
Serves:
12
Prep Time:
Cook Time:

Ingredients

1/2 c
oil
1/2 c
butter
Find more recipes at goboldwithbutter.com
1 c
large onion chopped fine
6 oz
tomato paste, italian
1 1 /2 lb
cleaned giblets cut into small pieces
1/2 tsp
cinnamon
3/4 c
celery chopped fine
1 pkg
pastene italian arborio rice 3 cups
salt and pepper to taste
chicken broth, unsalted (home made preferred)
1/2 c
grated regeano parma cheese
NORTHERN ITALY GIBLET RISOTTO BASE
Janet Tharpe

I Got Julia Child!

Take the quiz and find out which chef you are in the Just A Pinch Celebrity Chef Quiz.

Take The Quiz

Directions Step-By-Step

1
Saute onions in butter/oil until clear, ADD...
cleaned and chopped giblets, salt, pepper, cinnamon.
2
Melt tomato paste in 1+ cup hot broth, add celery, and an additional 1 1/2 cups hot broth. Simmer, then raise to low/medium heat until giblets are well done and the sauce has thickened...
3
20 minutes before serving time let your family know you are Adding the RICE, and to finish their drink at the table SINCE you will be at the stove stirring.
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.