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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Risotto with Chicken Livers, Sherry and Truffle Oil
Risotto with Chicken Livers, Sherry and Truffle Oil
(Risotto con Fegatini di Pollo, Sherry e Olio di Tartufo)
30 ounces chicken broth
2 cups water

1 tablespoon extra virgin olive oil
3 green onions, chopped
1 and 1/4 cups Arborio rice or medium-grain white rice (about 8 ounces)
2 tablespoons plus 1/4 cup dry Sherry

1 tablespoon butter
3/4 lb chicken livers, trimmed, lobes separated, patted dry
All purpose flour
2 tablespoons truffle oil
Reserve 1/2 cup broth.

Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer.

Remove from heat. Cover to keep warm.

Heat olive oil in large saucepan over medium heat.

Add green onions; saute 1 minute.

Add rice; saute 2 minutes.

Add 2 tablespoons Sherry and stir until absorbed.

Add 3/4 cup warm broth mixture and stir until liquid is absorbed.

Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes.

Season risotto with salt and pepper.

Meanwhile, melt butter in large skillet over medium-high heat.

Sprinkle livers with salt and pepper and dust with flour.

Add livers to skillet and saute until pink in center, about 2 minutes per side.

Transfer to plate.

Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet.

Boil until reduced to glaze, stirring up any browned bits, about 4 minutes.

Return livers to skillet and stir to coat.

Divide risotto among plates; spoon livers and pan juices over. Drizzle with truffle oil. Make 6 (first-course) servings.
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