Pan-Seared Chicken Livers With Risotto Sartu

• 8 chicken livers
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic
• 8 leaves sage
• 1 cup vinsanto (or sweet white dessert wine)
• 1 pinch salt
• 1 pinch fresh pepper
• 1 cup arborio rice
• 2 tablespoons extra virgin olive oil
• 2 ounces taleggio cheese
• 2 cups chicken stock

1. In a cast iron pan, heat the oil on low, add garlic cloves and remove them when they become a light brown color.
2. Turn the heat up to high, and before the oil hits the smoke point, add the livers and sear them for about 30 seconds.
3. Flip them over, add salt and sage, and sear the other side for another 30 seconds.
4. Add the Vinsanto and reduce until the liquid has a nice glazed texture.

chicken, extra virgin olive oil, garlic, sage, vinsanto, salt, fresh pepper, arborio rice, extra virgin olive oil, taleggio cheese, chicken stock

Taken from www.foodrepublic.com/recipes/pan-seared-chicken-livers-with-risotto-sartu/ (may not work)