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Per preparare il risotto: ammollare i funghi porcini secchi in acqua calda per circa 10 minuti. Tritare la cipolla e soffriggerla in 2 cucchiai di olio extravergine di oliva, quindi tostarvi il riso e sfumare con il Merlot. Bagnare poco alla volta con il brodo di gallina bollente e rimestare con cura. A metà cottura aggiungere lo zafferano, i funghi porcini sgocciolati e la loro acqua di ammollo filtrata con cura.
A cottura ultimata mantecare a fuoco spento con i formaggi Emmentaler e Sbrinz e una noce di burro.
Per preparare i fegatini: in una padella antiaderente sciogliere il burro con lo spicchio d'aglio schiacciato e il rametto di rosmarino, quindi unirvi i fegatini e tostarli per qualche istante. Aggiustare di sale e pepe.
Per comporre il piatto: stendere il riso su un piatto piano e adagiarvi al centro 2 o 3 cucchiai di fegatini.
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