Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Nadia Bennaï-Bakhatiar
The Chef
This young lady has become a regular on French TV screens. Indeed, she was the special guest of Joëlle Robuchon and her programme "Bon appétit bien sûr!". To meet her in her own kitchens, you need to go to Klingenthal, at the Hôtel des Vosges where the restaurant has been renamed "La Table de Nadia" in her honour.
Risotto with chicken livers and cep mushrooms.
Ingredients for 6 servings
350 g chicken livers
200 g cep mushrooms
1 onion
10 cl port
200 g Carnaroli rice
5 cl Riesling wine
A little olive oil
2 bay leaves
1 l of chicken stock
150 g fresh single cream
Cut the chicken livers and cep mushrooms. Cook them in olive oil. Flambé with port and cover with a little chicken stock. Let it simmer down.
Risotto
Lightly cook the onions in olive oil. Add rice. Add a little white wine. Stir constantly adding the chicken stock little by little until it has been soaked up by the rice. Add the single cream.
Serving
Put the rice in a glass bowl. Add the chicken livers.
Serve immediately!
Informations :
La Table de Nadia
4
route de Grendelbruch
67530 Klingenthal
Tél : 03 88 95 82 86
> visit the web site
Opening :
