How to make it

  • In a medium saucepan, bring the chicken stock to a simmer over medium-high heat; reduce heat, but keep the stock hot.
  • In a large saucepan, melt half the butter in the olive oil over medium-high heat. Add the onions, celery and carrot and cook until the onion begins to soften, about 3 minutes.
  • Add the ground beef and cook about 3 minutes longer, until the meat begins to brown.
  • Add 1 cup chicken broth, the chicken livers, tomato paste, wine, pepper flakes, salt and pepper to taste. Simmer for 10 minutes.
  • Add the rice and return to a simmer. Cook, stirring constantly, until the liquid has been absorbed.
  • Stir the remaining hot broth into the risotto 1/2 cup at a time, making sure the previous addition has been absorbed before adding more.
  • Cook until the rice is al dente, about 25-30 minutes.
  • Remove from heat and stir in remaining butter; cover and let sit for a few minutes.
  • Serve warm with grated Parmesan sprinkled on top of each serving.
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  • lauraleigh 10 years ago
    That looks great, can't beat a good risotto. Unfortunately I live at high elevation so risotto doesn't always turn out well, takes the rice too long to cook, but I may have to give this one a try!
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