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Trastevere-style risotto

  • 36 minutes
  • Easy
  • First Courses
Lazio

Ingredients: Per 4 servings

  • 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

Preparation:

Step 1

Cut the pancetta into strips, put it into a casserole with 30 gr of butter and the finely chopped onion, and sauté.

Trastevere-style risotto - step 1

Step 2

Pour in the Marsala, allow to evaporate, and add the diced prosciutto.

Trastevere-style risotto - step 2

Step 3

Add the diced chicken livers.

Trastevere-style risotto - step 3

Step 4

Add the rice and toast it.

Trastevere-style risotto - step 4

Step 5

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.

Trastevere-style risotto - step 5

Step 6

With the heat off, add the remaining butter and whip with the Parmesan cheese.

Trastevere-style risotto - step 6

Consigli dello chef:

Leave to rest for a few moments before serving.