Risotto with Chicken Livers, Orange Liqueur and Chocolate

Yield:  6

Ingredients

• 2 1/2 cups chicken broth – (625ml or 2 14.5 oz cans of low sodium chicken broth)
• 2 cups water – (500ml)
• 1 tablespoon olive oil – (30ml)
• 3 green onions, chopped
• 1 1/4 cups Arborio rice or medium-grain white rice – (310ml or 8 oz)
• 2 tbsp and ¼ cup of Grand Marnier or other orange flavoured liqueur – (95ml)
• 1 tablespoon butter – (30ml)
• 3/4 pound chicken livers, trimmed, lobes separated, patted dry – (350grams)
• All purpose flour
• 2 tablespoons shaved semi sweet chocolate – (30ml)

Directions

1. Combine 2 cups of broth and 2 cups of water in heavy medium saucepan and bring to simmer and remove from heat and cover to keep warm.
2. In another sauce pan combine olive oil and green onions to sauté for 1 minute.  Add rice and stir and sauté for 2 minutes. Add 2 tablespoons of Grand Marnier and stir until liquid is absorbed.  Add the broth in stages, stirring occasionally until rice is tender.  Stir in the shaved chocolate.
3. For chicken livers, melt butter in large skillet over a medium-high heat.  Sprinkle livers with the salt and pepper and dust with flour.  Sauté the livers until pink in the center for about 2 minutes and remove to a plate.
4. Add ¼ cup of Grand Marnier and remaining ½ cup of broth to the skillet.  Reduce to a glaze, stirring up the tasty bits on the bottom of the skillet – about 4 minutes. Place livers back in the skillet and stir to coat in glaze.   Divide risotto among plates and spoon livers and pan juices over.
5. Serve and enjoy!