- 1 lb Rice
- 3 oz butter
- 1 ¾ oz onion
- 3 ½ oz Parmigiano Reggiano cheese
- 3 ½ oz pancetta (italian bacon), smoked
- 3 ½ oz chicken livers
- 3 ½ oz ham
- ½ oz vegetable broth
- 1 ½ oz Marsala wine
- salt and pepper to taste
20 minutes preparation + 16 minutes cooking
Cut the pancetta into strips, put it into a casserole with 30 gr of butter and the finely chopped onion, and sauté.
Pour in the Marsala, allow to evaporate, and add the diced prosciutto.
Add the diced chicken livers.
Add the rice and toast it.
Pour the stock over the rice and stir with a wooden spoon. The stock must be added little by little until the rice is cooked “al dente”. Adjust the seasoning, firstly with some pepper, and then after having whipped the rice, with the salt.
With the heat off, add the remaining butter and whip with the Parmesan cheese.