Bone Suckin' Seasoning & Rub, 2 Tbsp.
Bone Suckin' Habanero Sauce, 1 tsp.
Chicken Livers, 16 ounces, fresh or frozen
Peanut Oil, 1/4 cup
Butter, 1 1/2 sticks cut up into Tbsp pieces
Yellow Onions, 8 medium chopped
Flour, 2 cups All Purpose
Sea Salt, 1 1/4 tsp.
Black-eyed Peas, 1 16 ounce bag, frozen
Red Onion, 1 finely chopped
Celery, 1/4 cup finely chopped
Garlic, 1 Tbsp. minced
Arborio Rice, 2 1/2 cups
White Wine, 1/2 cup
Chicken Stock, 8 cups
Lemon Juice, 1/4 cup fresh
Black Pepper, 1 tsp.
Parsley, 3 Tbsp.
In a sealable bag mix 2 cups of flour and 2 Tbsp. of Bone Suckin' Seasoning. Place livers in the bag and shake to coat the livers. Place oil in a frying pan and heat to medium, place livers in pan and cook about 8 minutes, turning the livers so they are thoroughly cooked. Let livers cool and then chop them coarsely, set aside. In a skillet put in 2 Tbsp. of butter, bring to a medium heat; add yellow onions and sea salt. Cook onions slowly, until they are golden, about 20 to 25 minutes. Reserve 1/2 cup of caramelized onions in a bowl and set aside.
While onions are caramelizing, simmer frozen black-eyed peas in 2 cups of water in a 2 qt. sauce pan until just tender, about 15 minutes and drain peas in a colander.
Cook red onions and celery in 2 Tbsp. of butter in a 5-6 qt. pot over med. heat, stirring occasionally, until soft. Add garlic and cook about 1 minute. Add rice and stir 1 minute. Stir in wine and cook 2 minutes. Add caramelized onions, chopped livers, black-eyed peas, Bone Suckin' Habanero Sauce and 4 cups of chicken stock. Briskly simmer uncovered over moderate heat for 15 to 20 minutes. Stir occasionally until most of the liquid is absorbed and risotto is creamy. Add remaining 4 cups of chicken stock and continue to cook for another 15 to 20 minutes. Add remaining 8 Tbsp. of butter and lemon juice and stir until butter is incorporated. Divide risotto among 6 shallow bowls and sprinkle with remaining onions and parsley. Serve with a salad and bread.
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