Recipe courtesy of Alan Gradei

Grandma Rita's Risotto

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  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 8 servings
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1 pound chicken gizzards

6 to 8 cups chicken broth

1/4 cup olive oil

1 onion, chopped

Salt and freshly ground black pepper

2 cloves garlic

1 (6-ounce) can tomato paste

12 ounces water

2 cups long grain rice

Chunk of Parmesan, for shaving


  1. Boil gizzards in a small pot of water for 10 minutes. Drain and let cool and clean. Blend in food processor or blender until pieces are very small.
  2. Simmer chicken broth in separate pot, keeping it hot.
  3. Heat oil (medium heat) in a large saucepan. Add onions. Season with salt and pepper, and saute for 4 minutes. Add garlic and cook 1 more minute. Add gizzards, tomato paste and water. Season again with salt and pepper and simmer for 45 minutes.
  4. Add rice and stir to coat. Add 1 cup of hot chicken broth. When the stock is absorbed into the rice, add 1 more cup (remember to stir the rice constantly during this process). Repeat until all broth is absorbed and the rice is tender. Add more salt and pepper if necessary. Serve with Parmesan.
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