Risotto with chicken livers

Crocchette

• 300 GRAM RISOTTO RICE
• 250 GRAM CHICKEN LIVERS, quartered
• 3 CUPS STOCK
• 2 CLOVES GARLIC, chopped
• 1 CUP WHITE WINE
• 6 TBSP BUTTER
• 1 ONION, chopped
• 250 GRAM RED KIDNEY BEANS, cooked

• 4 POTATOES, peeled
• 50 GRAM RUCOLA
• 100 GRAM RICOTTA
• 75 GRAM MORTADELLA, in strips
• 50 GRAM GRATED CHEESE
• 1 ONION, chopped
• PINCH OF NUTMEG
• 100 GRAM BREADCRUMBS

Stir fry the onion and garlic three minutes in half of the butter. Add the chicken livers and stir fry 5 minutes more. Add the rice and stir fry 3 minutes more. Add the wine and half of the stock. Bring to the boil and simmer without lid until almost all fluid has been absorbed. Stir frequently. Add the remaining stock and simmer for a total of 25 minutes, keep stirring. Add the remaining butter, the beans and pepper and salt to taste, heat two more minutes and stir well.

Cook the potatoes and puree them with the ricotta. Mix this with the remaining ingredients (except the breadcrumbs) and form about 20 small balls. Roll the balls the balls through the bread crums and fry them in an ample layer of hot oil until brown on all sides.