Name: Risotto with Giblets
Yield: Makes 6 servings
Ingredients: 3/4 pound assorted chicken 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 broth; 2 cups Arborio rice; Salt and freshly ground black pepper to taste; 1 cup peeled, seeded, and diced plum tomatoes (fresh or canned)

(Risotto con Regagli)

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 dalla 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 sauce is also wonderful tossed with pappardelle.

Recipe notes

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