Sbirraglia Risotto

History & Background

A dish of 18th-century Venetian cuisine, cited in Goldoni's memoirs. 'Sbirraglia' because — according to tradition — it was served to the Republic's police in taverns in exchange for a turned eye. Today rare, typical of Venetian terraferma.

Ingredients for 4

• 320g Vialone Nano rice
• 1 chicken breast
• 200g chicken giblets (livers, hearts, gizzards)
• 50g pancetta
• 1 onion, 1 carrot, 1 celery
• 1L chicken broth
• ½ glass white wine
• 60g cold butter
• 70g grated Parmigiano
• Parsley
• Extra virgin olive oil
• Salt, pepper

Method

1. Cube chicken and giblets.
2. In a heavy pan render diced pancetta; add chicken and giblets on high heat, salt. Reserve.
3. In the same fond sauté chopped onion, carrot and celery.
4. Toast rice and deglaze with white wine.
5. Add hot broth a ladle at a time.
6. Halfway through, fold in chicken and giblets.
7. Manteca off heat with cold butter, Parmigiano and chopped parsley.
8. Serve with grinding of pepper.

Wine pairing

Soave Classico DOC or Bardolino: Veronese wines fit to the rusticity.

Common mistakes

• Skipping the giblets (the signature).
• Stock cubes (destroy the aromatic profile).
• Overdoing parsley (covers the chicken).