from Andrew Ticer and Michael Hudman of Andrew Michaels Italian Kitchen in Memphis, TN
6–8 cups chicken stock
½ bunch fresh flat-leaf parsley
½ bunch fresh thyme
¼ cup unsalted butter
2 tablespoons olive oil
1 large yellow onion, finely diced
2 stalks celery, finely diced
½ pound chicken gizzards, cleaned and finely chopped
1½ cups Arborio rice
4 ounces Parmesan cheese, grated
½ cup dry white wine
In a saucepan, bring stock to a light simmer and add parsley and thyme. Reduce heat to very low and keep warm.
Warm a separate large saucepan over medium heat. Add butter and oil. When butter has melted, add onion and sauté until translucent, about 10 minutes. Add celery and sauté until softened, about 5 minutes. Add gizzards and sauté until cooked through, about 15 minutes.
Add rice and stir until it begins to give off a nutty aroma, about 30 seconds. Stir in wine and cook until slightly reduced. Ladle about 1 cup of stock into the pan and cook, adding stock about 1 cup at a time, until rice is tender but the center of each grain is still slightly firm, about 15–20 minutes.
Remove risotto from heat and stir in half of the cheese. Divide risotto among warmed shallow bowls and garnish with remaining cheese. Serve immediately.