Name: Risotto con Regagli (Rice with Giblets)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 cups Arborio rice; 1 cup peeled, seeded, and diced plum tomatoes (fresh or canned); ¾ pound assorted chicken giblets (gizzards, hearts, and livers); 2 cups dry red or white wine; 2 celery stalks, diced; 2 cloves garlic, minced; 2 onions, diced; 2 carrots, peeled and diced; 5 tablespoons olive oil, plus oil for sautéing livers (optional); 7 cups chicken broth; Salt and freshly ground black pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

The thrifty Italian Jewish cook wasted no part of the chicken. And it’s easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina della mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it’s easier to make the sauce, cook the rice, and then combine the two. That way you don’t run the risk of gummy overcooked rice. Incidentally, this sauc