Ingredients =

300 gr.  arborio rice

1 chopped onion-

half a glass of dry white wine -

1 litre beef stock -

salt and white pepper

60 gr. Butter –

60 gr. Grated Parmesan cheese

120 gr. chicken livers –

180 gr. honey mushrooms –

30 gr. prosciutto -

2 eggs –

200 gr. Breadcrumbs-

50 gr. parsley and marjoram

Oil – for frying (Peanut oil)

By kamath_ln

Fry half of the onions with gr. 10 butter. Add the chopped chicken livers. Season with salt and pepper. After a few minutes, add the diced ham and mushrooms, well cleaned, washed and sliced. Cook for a few minutes over high heat. Sauté the remaining onion with 20 gr.  of butter in a large saucepan. 

Add the rice and toast, slowly pour the wine and let it evaporate. Gradually pour the boiling broth and finish cooking. Add salt if necessary and stir in the remaining butter and Parmesan cheese. Add the risotto of chicken livers and mushrooms to the sauce and season with chopped herbs. Allow to cool.  Create many small pear-shaped croquettes, cover them with bread crumbs and fry in very hot oil. Serve immediately.