The other day I was at a loss to find the right entree for a luncheon party. Each dish I thought of was objectionable in some way. Either the ingredients were not in season, or one of my guests would not like it, or I had served something similar at a previous luncheon.
Then I found the recipe for a dish I had nearly forgotten. It was in my files under the heading Easy Entrees: Chicken Liver-Mushroom Risotto.
That is what I served, and my guests and I enjoyed it. Here is my recipe. Chicken Liver-Mushroom Risotto 1 pound mushrooms 2 to 3 tablespoons butter 1 1/2 cups rice 1 teaspoon salt 1 chicken bouillon cube 1 pound chicken livers 2 to 3 tablespoons oil 1 small onion, chopped Fresh parsley, chopped
Rinse mushrooms quickly in a strainer with cold water, shake off water and cut off stems. Separate stems from caps and spread out on paper towels to dry.
Cut large caps into thick slices but leave small caps whole. Slice stems crosswise and boil in 2 cups of slightly salted water for 15 minutes. Cool, strain, and put aside liquid and cooked sliced mushrooms stems for later use.
Melt butter in large saucepan. Add rice and cook, stirring, until rice is glazed.
Measure saved liquid, add water to make 3 cups, and pour on rice. Add salt, chicken bouillon cube, and cooked sliced mushroom stems. Bring to boil, stir once, cover tightly.
Lower heat and simmer until all liquid is absorbed and rice is cooked. Meanwhile, rinse chicken livers and pat dry. If livers are large, cut into thick slices, and if small, into halves.
Heat oil and saute onions until they are slightly browned. Add chicken livers and cook them quickly, stirring, about 2 to 4 minutes. Mix in mushrooms caps and cook together just until mushrooms are well heated through.
Stir liver-mushroom mixture into cooked rice. Work with a light hand and fluff with a fork, trying not to break rice grains.
A tossed green salad goes well with Chicken Liver-Mushroom-Risotto. Serves 4 .