Timbale of rice (3)
Instructions
Chop chicken livers and hearts.
Brown in butter 60 g sliced onion and add the giblets.
Brown and deglaze with wine; evaporated wine combine peeled and chopped.
Heat the broth.
To thicken the sauce and add the rice, roast it in 2 minutes and pour a ladleful of broth.
Continue cooking, adding as the broth.
Remove al dente, stir in the cheese and pour into a buttered pan.
Bake for 5 minutes at 200 degrees and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of vialone nano
- 300 g of chicken livers and chicken hearts
- 300 g of tomatoes
- 80 g of butter
- 1 onion
- 1/2 cup of white wine
- 100 cl of meat broth
- Grated parmesan cheese