Chicken liver and porcini risotto with marsala

This is the ultimate risotto and believe me, I’ve made a few over the years. In fact, a risotto topped with flash-fried chicken livers in marsala sauce was one of the first dishes I made when I was a young chef. It is important to clean the chicken livers thoroughly before cooking to remove any fatty or green traces, which can make them bitter. And it is also important to add the hot stock very gradually and keep an eye on the risotto the whole time you are cooking it.