CookEat Recipe
Rice Sformato with Chicken Giblets
A firm rice and Parmesan mould flavoured with meat jus, glazed with sauce and surrounded by tender chicken giblets.
Method
Steps
Step 1
Gather the ingredients: 300 g risotto rice; 2 eggs, beaten; 40 g grated Parmesan; 60 g butter: 25 g for the rice, 30 g for the giblets and 5 g for the mould; 300 g prepared chicken giblets: about 100 g cleaned gizzards, 100 g hearts and 100 g livers, kept separate; 700 ml ready-to-use beef jus: about 250 ml for the rice and 450 ml for the giblets; About 650 ml boiling water for the rice, added as needed, plus a little for the giblets; Salt and black pepper; 1 small teaspoon plain flour, about 3 g.
Step 2
Buy giblets prepared for human consumption, with gizzard contents and inner lining removed. Trim tough tissue, cut the gizzards into small pieces and halve the hearts. Keep the livers separate and cut them into a few pieces. Melt 30 g butter in a casserole, briefly fry the gizzards and hearts, season lightly with salt and pepper, then add about 450 ml beef jus. Cover and simmer gently for 60–90 minutes until the gizzards are tender, adding a little hot water if the sauce reduces too much. Add the livers for the last 10–15 minutes. Check all the giblets reach at least 74°C and keep them hot in their sauce.
Step 3
While the giblets cook, melt 25 g butter in a second pan. Add the dry rice and stir for 2–3 minutes to coat it. Gradually add boiling water and the remaining 250 ml beef jus, stirring and adding only as much of the water as needed for tender rice with no loose liquid, about 18–22 minutes. Stir in the Parmesan, remove from the heat and let the strongest heat subside for a few minutes before mixing in the beaten eggs.
Step 4
Heat the oven to 180°C. Butter a smooth round or oval mould of about 1½ litres capacity with the remaining 5 g butter and line its bottom with buttered baking paper. Pack in the rice and bake for about 25–35 minutes, until firm and at least 74°C in the centre. Rest for 5 minutes, turn out onto a warm serving dish and remove the paper.
Step 5
Mix the small spoonful of flour with a little cool water, stir it into the giblet sauce and simmer for 3 minutes until the sauce lightly coats a spoon. There should still be plenty of sauce around the giblets; add a little hot water if needed. Spoon some sauce over the rice mould and arrange the hot giblets all around it in the remaining sauce. Serve promptly.
Step 6
For the optional richer sauce, add about 30 g thinly sliced prosciutto when frying the giblets. For mushroom flavour, soak 5 g dried porcini in warm water for 20 minutes, rinse off any grit, chop and add with the jus. Alternatively add about 10 g thinly sliced fresh truffle to the cooked giblet sauce before serving.
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