PREPARATION

Cut the fat side of the hearts, cut them in half and was well under running water and cut each half into two pieces.
Prepare the chicken broth. Fry the chopped shallots in the oil and add four chopped chicken hearts far. Season with salt and pepper and fry until soft. Clean the carrots and cut them into about 3 mm thick rings, add it to the hearts together with fennel and and cook them together for a while.

Now add the washed rice and drain the white wine or sherry. Cherry is stronger and has a deeper flavour and therefore better than ordinary wine. Stir well and wait until the wine is slowly absorbed by the rice.

Now pour some broth – cca. 2 dcl. Stir and let simmer. When the broth evaporates, pour another 2 dl and this procedure is repeated a total of three times until the rice is almost cooked. Those who do not cherry or alcohol lust can just avoid from the recipe.

Serve the risotto with a glass of white wine, bier or cider.