Risotto con Regagli (Risotto with Giblets)
In her book "Cucina Ebraica: Flavors of the Italian Jewish Kitchen,"
Joyce Goldstein points out that "the thrifty Italian Jewish cook
wasted no part of the chicken." She also says that this sauce is
delicious tossed with pappardelle. Serves 6.
3/4 pound assorted giblets (gizzards, hearts, and livers)
5 tablespoons olive oil, plus oil for sautéing livers (optional)
2 onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
2 cups dry red or white wine
7 cups chicken or turkey broth
2 cups arborio rice
Salt and freshly ground black pepper to taste
1 cup peeled, seeded, and diced plum tomatoes (fresh or canned)
Trim liver, cutting away connective pieces and any dark spots. Cut
into large bite-sized pieces, keeping the lobes intact as much as
possible. Refrigerate until needed. Trim heart of fat. Trim all fat,
connective tissue and gristle from gizzards, leaving just the meaty
Warm 3 tablespoons of olive oil in a large sauté pan over medium
heat. Add 1 onion, carrots and celery and sauté until softened, 5-8
minutes. Add garlic, gizzards and hearts, and sauté for 5 minutes.
Add wine and let it bubble up in pan. When reduced by half, add
enough of broth to barely cover the gizzards and hearts (about 2
cups). Simmer over low heat until tender, about 1 hour or so. Remove
giblets from pan with slotted spoon, transfer to a cutting board,
and chop coarsely. Set giblets aside.
Pour remaining broth (about 5 cups) into a saucepan and bring to a
simmer; adjust heat to maintain a gentle simmer. Heat remaining 2
tablespoons olive oil in a saucepan over medium heat. Add remaining
diced onion and sauté until softened, about 8 minutes. Add rice and
stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of
simmering broth and stir for 3-4 minutes until broth is absorbed.
Reduce heat and continue to add broth a ladleful at a time, waiting
until each addition is absorbed before adding next, until rice
kernels are al dente at center and creamy on outside, 18-20 minutes
Meanwhile, cook the liver: To keep it kosher, broil liver until
cooked through. If not, you may sauté them in a separate pan in
olive oil until golden outside and still pink in center. Season with
salt and pepper and set aside; keep warm. Just before rice is ready,
stir in giblets and tomatoes, and warm through. Transfer to a warmed
serving dish and garnish with liver. Serve immediately.
Per serving: 620 calories (190 from fat), 21g total fat (5g sat
fat), 160mg chol, 370 mg sodium, 70g total carbohydrate (3g fiber,
5g sugars), 25g protein