Equipment
Ingredients
Rice Base
- 250 g long-grain white rice, rinsed
- 500 ml chicken broth
Aromatics and Protein
- 60 g unsalted butter
- 1 yellow onion, finely diced
- 250 g cremini mushrooms, diced
- 250 g chicken livers, trimmed of connective tissue and finely chopped
- 60 ml dry sherry
Binding and Seasoning
- 2 eggs, lightly beaten
- 120 ml chicken broth
- 5 g fresh sage, finely chopped
- 3 g fresh thyme, leaves picked and chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Grease a 23x33cm baking dish with butter or oil spray.
In a medium saucepan, bring 500ml of chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Remove from heat and set aside.
Melt the butter in a large skillet over medium-high heat. Add the diced yellow onion and cremini mushrooms, sautéing until the onions are translucent and mushrooms have released their moisture and browned, about 8 minutes.
Push the vegetables to the edges of the skillet. Add the finely chopped chicken livers to the center. Sear for 2-3 minutes, stirring occasionally, just until the exterior is browned. They do not need to be fully cooked through at this stage.
Pour the dry sherry into the skillet to deglaze, scraping up any browned bits from the bottom. Cook for 1-2 minutes until the liquid has mostly evaporated. Remove the skillet from heat.
In a large mixing bowl, whisk together the beaten eggs, the remaining 120ml of chicken broth, fresh sage, fresh thyme, kosher salt, and black pepper.
Add the cooked rice and the warm liver-mushroom mixture to the bowl with the egg mixture. Fold gently until all ingredients are evenly distributed and the rice is thoroughly moistened.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer. Bake uncovered for 35-40 minutes until the top is golden brown and crispy, and the internal temperature reaches 74°C/165°F.
Chef's Notes
- Always soak chicken livers in milk for 30 minutes before cooking if you want to dial back their metallic intensity. Rinse and pat dry before chopping.
- Using day-old cooked rice yields distinct, individual grains in the final dressing, whereas freshly cooked warm rice will result in a softer, more cohesive texture.
- When deglazing, ensure you thoroughly scrape the fond (browned bits) from the skillet; this is where the deepest umami flavor resides.
- For a textural contrast, you can fold in 50g of toasted pecans or walnuts right before baking.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat with a splash of broth.
Freezer: 1 month — Freeze in individual portions. Texture of liver may change slightly.
Reheating: Reheat in a 175C oven for 20 minutes covered with foil, or microwave in short bursts.
