Chicken liver & Port risotto

As we had rationed the chicken liver we'd purchased the other day (as opposed to our usual route of just making a giant batch of liver paté), we opted to try a chicken liver risotto. As you will see in the following post, D was particularly excited about his acquisition of raw pork belly and desperately wanted to try it. However, pork belly takes something like 3 hours to roast, so we thought we'd have some risotto to tide us over. Risotto is something we'd discovered fairly recently, within the last year or so, in an attempt to branch out (starch-wise) from our much-loved mashed potatoes. Thus, it was a score to find Judith Barrett and Norma Wasserman's Risotto. This book has 3 risotto recipes involving chicken livers!The recipe is actually "Chicken liver & Marsala", but since we were lacking Marsala, Port was substituted. Heat butter in a pan and add chopped chicken liver (we added about 3 oz.), seasoning with salt and pepper. Gently sauté until cooked through. Add about 1/4 cup of Port and cook until liquid has reduced by half and thickened. Set aside. For the risotto, prepare as you would normally--heat butter in a pan and sauté onions until softened. Add rice and stir until coated with the butter/oniony goodness. Add simmering broth about 1/2 cup at a time (for about 2.5 cups), stirring frequently, waiting after each addition for the stock to be absorbed. When rice is tender, stir in chicken livers, about an 1/8 cup of cream and some chopped parsley. The dish turned out well. D cautioned that it might be strong, but I like the taste of liver, so it was deliciously rich and creamy tasting for me.