CookEat Recipe
Milk-Cooked Rice Sformato with Giblets
A delicate rice, milk and Parmesan ring gently set with eggs and served hot with chicken giblets in its centre.
Method
Steps
Step 1
Gather the ingredients: 150 g risotto rice; 30 g grated Parmesan; 45 g butter: 20 g for the rice, 20 g for the giblets and 5 g for the mould; About 700 ml milk, added as needed; 3 eggs; Salt; 300 g prepared chicken giblets: about 100 g cleaned gizzards, 100 g hearts and 100 g livers, kept separate; About 300 ml ready-to-use beef jus; A little black pepper; Hot water as needed.
Step 2
Put the rice in a saucepan with most of the milk, 20 g butter and a little salt. Simmer gently, stirring often and adding the remaining milk as needed, for about 35–45 minutes until the rice is very soft and the mixture is thick. Spread in a shallow container, cool promptly over an ice-water bath if helpful, and refrigerate until cold, usually about 30–60 minutes. Refrigerate within 2 hours; do not leave cooked rice standing at room temperature.
Step 3
While the rice cooks and chills, prepare the giblets. Use organs sold for human consumption with the gizzard contents and inner lining removed. Trim tough tissue, cut the gizzards into small pieces and halve the hearts. Fry these gently in the separate 20 g butter, season lightly with salt and pepper, add the beef jus and simmer covered for 60–90 minutes until tender, adding hot water as needed. Cut the livers into pieces and add for the last 10–15 minutes. Check all the giblets reach at least 74°C and keep hot in a small amount of sauce.
Step 4
Heat the oven to 160°C. Butter a smooth ring mould of about 1 litre capacity with the remaining 5 g butter and line its base with a ring of buttered baking paper. Mix the Parmesan and the 3 beaten eggs into the cold rice and spoon into the mould.
Step 5
Set the mould in a roasting pan with hot water halfway up its sides. Bake for about 25–40 minutes, just until set and at least 74°C in the centre; avoid prolonged cooking that would make it hard. Remove from the water bath, rest for 5 minutes and turn out hot onto a warm plate. Remove the paper, fill the central opening with the hot giblets and their sauce, and serve promptly.
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