350 g/12 oz/1 1/2 cups
arborio or other risotto rice
15g/1/2 oz/1 tbsp
unsalted (sweet) butter
30 ml/2 tbsp olive oil
100 g/4 oz/1 cup
chopped parsley
120 ml/4 fl oz/1 cup Chianti Classico
Salt and freshly ground black pepper
Method:
Wash the kidneys under cold running water. Skin,
snip out the cores with scissors and slice thinly.
Place in a dish and cover with red wine vinegar.
Chill for 2 hours. Cook the rice in plenty of
boiling salted water for 18 minutes. Drain
thoroughly.
Meanwhile, heat the butter with half
the oil in a frying pan (skillet). Drain the kidneys
and fry (sauté) for 3 minutes until browned,
stirring all the time.
Stir in the parsley and wine
and simmer for 1-2 minutes until the kidneys are
tender. Season to taste.
Pile the rice on to a hot
serving dish. Add the remaining olive oil and toss
gently. Spoon the kidneys over the rice and serve
immediately.
Meats
Recipes - Rice with Kidneys in Chianti
