Risotto with Chicken Livers, Sherry and Truffle Oil

• 2 14 1/2-ounce cans low-salt chicken broth
• 2 cups water
• 1 tablespoon olive oil
• 3 green onions, chopped
• 1 1/4 cups arborio rice or medium-grain white rice (about 8 ounces)
• 2 tablespoons plus 1/4 cup dry Sherry
• 1 tablespoon butter
• 3/4 pound chicken livers, trimmed, lobes separated, patted dry
• All purpose flour
• 2 tablespoons truffle oil

1. Reserve 1/2 cup broth.
2. Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer.
3. Remove from heat.
4. Cover to keep warm.
5. Heat olive oil in large saucepan over medium heat.
6. Add green onions; saute 1 minute.
7. Add rice; saute 2 minutes.
8. Add 2 tablespoons Sherry and stir until absorbed.
9. Add 3/4 cup warm broth mixture and stir until liquid is absorbed.
10. Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes.
11. Season risotto with salt and pepper.
12. Meanwhile, melt butter in large skillet over medium-high heat.
13. Sprinkle livers with salt and pepper and dust with flour.
14. Add livers to skillet and saute until pink in center, about 2 minutes per side.
15. Transfer to plate.
16. Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet.
17. Boil until reduced to glaze, stirring up any browned bits, about 4 minutes.
18. Return livers to skillet and stir to coat.
19. Divide risotto among plates; spoon livers and pan juices over.
20. Drizzle with truffle oil.

lowsalt, water, olive oil, green onions, arborio rice, sherry, butter, chicken livers, flour, truffle oil

Taken from www.epicurious.com/recipes/food/views/risotto-with-chicken-livers-sherry-and-truffle-oil-104181 (may not work)