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Chicken Liver Risotto - Hoenderlewer Risotto
Sports is not the only passion of aerobics instructor, marathon-athlete and health-freak Trudie de Beer of Settlers. She loves cooking and trying out new recipes. As she has spent a big part of her childhood in Spain, Chicken Liver Risotto - a mouth-watering Italian dish - is one of her favourites.
Sport is nie die enigste liefhebbery van die aerobiese instrukteur, marathonatleet en gesondheidsfundi Trudie de Beer van Settlers nie. Sy is versot op kook en probeer gereeld nuwe resepte. Sy het 'n groot deel van haar kinderjare in Spanje deurgebring en Hoenderlewe Risotto - 'n smullekker Italiaanse gereg - is een van haar gunstelinge.
Ingredients:
500g chicken livers
2 chopped onions
fresh garlic (to taste)
1 packet sliced mushrooms
chopped green-pepper and chilli (to taste)
salt and freshly grounded black pepper
Method:
Fry all the ingredients in olive oil and garlic butter.
Add 4 cups Italian rice and fry together.
Add 2 cubes chicken extract (dissolved in 8 cups of water), as well as 1 packet of white cream of mushroom soup.
Cook everything, with lid on top, until ready. Do not stir too frequently.
Serve with Italian bread, Tobasco and red wine.
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Bestanddele:
500g hoenderlewer
2 gekapte uie
vars knoffel (na smaak)
1 pakkie gesnyde sampioene
gekapte groenrissies en chilli (na smaak)
sout en vars gemaalde swartpeper
Metode:
Braai al die bestanddele in olyfolie en knoffelbotter.
Voeg 4 koppies Italiaanse rys by en braai saam.
Voeg 2 blokkies hoenderekstrak (los op in 8 koppies water), asook 1 pakkie wit sampioenroomsop by.
Kook alles saam, met deksel op pot, tot gaar. Moenie te veel roer nie.
Bedien met Italiaanse brood, Tobasco en rooi wyn.
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