Risotto con I Fegatini from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
We always had chickens in the backyard at home and my nonna was the one who killed them. When I was about 13, she taught me how to do it – and I have to say, it
Ingredients
- 75 g cold Acid Butter
- 50 g Grana Padano, freshly grated
- ¼ cup (60 ml) dry white wine
- 24 sage leaves
- salt flakes
- 450 g (about 2¼ cups) carnaroli rice
- 75 g unsalted butter
- 2 litres Chicken Stock
- 350 g chicken livers
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