Chicken Liver Risotto

This is one of the best-known Italian rice dishes. The classic name is Risotto alla Finanziera. To avoid overcooking the livers do not add them at the beginning of the cooking period. Risotto (medium grain) rice is easily obtainable; the most common one is called arborio. It may sound troublesome to add the hot liquid gradually but this is essential to achieve the desired moist texture. If you have difficulty finding fresh chicken livers buy frozen ones; defrost and dry them well.

You will find cooked rice is an excellent accompaniment to many main dishes instead of potatoes, which are one of the nightshade vegetables you have to avoid during the initial steps of the diet. Choose organic brown rice whenever possible.

Ingredients	SERVES 4
METRIC (IMPERIAL)	AMERICAN
2 tablespoons olive oil	2½ tablespoons
1 medium onion, finely chopped	1
1 or 2 garlic cloves, finely chopped	1 or 2
350g (12oz) arborio or other risotto rice	good 1½ cups
225g (8oz) chicken livers	good 1 cup
1.2 litres (2 pints) chicken stock (bouillon), (see here)	5 cups
sea salt and freshly ground black pepper to taste
100g (3½ oz) small button mushrooms, optional	1 cup
25g (1oz) butter	2 tablespoons
To garnish
chopped tarragon leaves

Method

1. Heat the oil in a large saucepan, add the onion and cook gently for 5 minutes, then stir in the garlic and cook for a further 2 minutes.
2. Add the rice and turn in the oil mixture, so all the grains become coated. Remove any gristle from the livers and dice them neatly.
3. Meanwhile, heat the stock in another saucepan. Add just enough of the hot stock to moisten the rice mixture, and when this has been absorbed add a little more. Stir in salt and pepper to taste.
4. Continue adding hot stock until the rice is beginning to soften, then stir in the liver, and the mushrooms if using. Watch the pan carefully and as soon as the rice absorbs the hot liquid add more. Stop when the rice is just tender; the finished dish should still be moist.
5. Check the seasoning and stir in the butter. Top with the tarragon and serve.

Variations

Although never included in the classic recipe you can stir in 3 (3¾) tablespoons raisins just before the rice is cooked. The sweetness of the dried fruit balances the flavour well.

When you can include most cheeses in your diet top the dish with grated Parmesan and serve it as an accompaniment.

Instead of fresh mushrooms soak 1 (¼) tablespoons porcini (dried mushrooms) in a little hot water as instructed on the packet, then add to the other ingredients.

To give a touch of luxury to the risotto add a few drops of truffle oil to the stock.

There are many other foods you can use instead of chicken livers but during the vital first days of the diet the livers are important. Try the following:
Chickpea (garbanzo bean) and Liver Risotto: add 175g (6oz) or 1 good cup cooked chickpeas to the risotto at step 4 after putting in the liver and mushrooms. (Chickpeas have an excellent flavour and high protein value, so should be served as often as possible.)
Mushroom Risotto: use about 450g (1lb) diced mixed mushrooms, including as many wild varieties as possible.

Freezing

Cook to the end of step 4. Cool and freeze.