Winter Mushroom Risotto

• 9 cups reduced-sodium chicken broth
• 2 (8-oz.) packages fresh cremini mushrooms
• 6 fresh thyme sprigs
• 1 bunch flat-leaf parsley
• 2 1/2 ounces chicken livers or gizzards
• 2 tablespoons olive oil
• 6 tablespoons unsalted butter, divided
• 1 large yellow onion, minced
• 2 celery ribs, minced
• 1 1/2 cups uncooked Arborio (short grain) rice
• 1 cup dry white wine
• 1/3 cup freshly grated Parmesan cheese
• 2 teaspoons chopped fresh thyme

1. Bring broth to a simmer in a large saucepan over medium-high heat. Meanwhile, remove stems from mushrooms. Add thyme sprigs, mushroom stems, and half of parsley to broth. Reduce heat to low; gently simmer until ready to use. Remove leaves from remaining parsley, and coarsely chop. Discard parsley stems.
2. Saute livers in hot oil in a Dutch oven over medium heat 5 minutes or until cooked. Remove livers, and finely chop. Add 4 Tbsp. butter and mushroom caps to Dutch oven, and saute 10 minutes or until deep golden brown. Remove from Dutch oven using a slotted spoon. Add onion, and saute 10 minutes or until tender. Add celery, and saute 5 minutes or until softened.
3. Add rice, and cook, stirring constantly, 1 minute or until fragrant. Stir in wine, and cook, stirring often, 3 minutes. Add 1 cup hot broth mixture (discarding mushroom stems and herb sprigs), and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time, until liquid is absorbed. (Total cooking time is 30 to 35 minutes.) Remove from heat.
4. Stir in livers, mushroom caps, cheese, chopped thyme, chopped parsley, remaining 2 Tbsp. butter, and salt and pepper to taste. Serve immediately.

chicken broth, fresh cremini mushrooms, thyme, flatleaf parsley, chicken livers, olive oil, unsalted butter, yellow onion, celery, rice, white wine, parmesan cheese, thyme

Taken from www.myrecipes.com/recipe/winter-mushroom-risotto (may not work)