Chicken liver risotto

To be honest, I’d never cooked or eaten chicken liver risotto before. Then one day I was Googling for people’s favorite risotto recipes, and surprisingly chicken liver risotto came up very often. I thought there must be a reason for it, so I went ahead I tried to find an original Italian chicken risotto recipe. It just turned out to be delicious, and that’s what I’m going to share with you below.

Compared with vegetable risotto recipes, chicken liver risotto takes more time and patience to cook, but it’s really worth it. There’s also a slight difference in the method of cooking; as your base is not an onion-garlic mixture but mirepois, that is onion, carrot, and celery. If this is your first time to cook Italian risotto, please check out my risotto secrets to see how to make it really delicious.

Chicken Liver Risotto Recipe

  1. To prepare chicken liver risotto, first heat up your chicken stock to be hot enough to add to the rice. It should be simmering.
  2. Meanwhile wash and dice your carrots, celery and onions and process them in a food processor.
  3. Chicken liver risotto
    Wash and dice your vegetables

    Chicken liver risotto
    Process your mireois

  4. Clean your chicken liver and cut it into ¼ – ½ cm (1/5 – 1/3 inch) slices.
  5. Chicken liver risotto
    Prepare your chicken liver.
  6. Heat one tablespoon of olive oil and 1/4 cup (50 g) butter in a pan. Add your sage leaves and sear them for about one minute.
  7. Chicken liver risotto
    Sage leaves sautéing in olive oil and butter
  8. Add your chicken liver pieces and some freshly ground black pepper. Sear for 5-6 minutes and stir occasionally until they become brownish on all sides.
  9. Chicken liver risotto
    Sear the chicken liver pieces
  10. Pour 1/2 cup white wine. Stir and let the liquid evaporate. It takes approx. 5 minutes.
  11. Chicken liver risotto
    Add white wine
  12. In the meantime, you can start cooking your rice in another pan. Heat the other tablespoon of olive oil and another 1/4 cup (50 g) of butter. Add the carrot-celery-onion mix and sauté for approximately 3 minutes or until most of the liquids evaporated.
  13. Chicken liver risotto
    Sauté your mirepois
  14. Add your risotto rice, stir and sauté for about 2 minutes, until the edges begin to turn translucent. Don’t worry, it looks like you’re cooking pumpkin puree with seeds at this time, but it will turn out delicious.
  15. Chicken liver risotto
    Vegetables and rice. Doesn’t look very appetizing at this stage
  16. Add the remaining 1/2 cup white wine to the rice, stir and let the liquid evaporate. Then add 1-1 ½ ladle of your hot chicken stock and continue cooking by following the steps of the risotto base recipe. Add the chicken stock ladle by ladle, stir and let the liquid evaporate.
  17. Chicken liver risotto
    Cooking a creamy risotto base
  18. When your rice is half cooked, add your sautéed chicken liver.
  19. Chicken liver risotto
    Chicken liver cooked until almost all of its own sauce evaporates

    Chicken liver risotto
    Add your chicken liver to the rice

  20. Continue cooking your rice with the same method. Add 1-1 ½ ladle of your simmering stock, stir and let most of the liquids evaporate. Repeat until all the stock is used up and your rice is done.
  21. Chicken liver risotto
    Continue cooking until your rice is done
  22. As a final step, add the grated Parmesan cheese with the last ladle of stock and salt to taste. Add salt only at the end, as salt hardens the chicken liver. Stir your rice once again and turn off the heat. Add the remaining 2 tbsp butter and let it rest covered for 2-3 minutes before taking off the lid. Stir it once more and serve it hot.
  23. Chicken liver risotto
    As final step add grated Parmesan cheese

This recipe serves 4 as a main dish, or 8-10 as an Italian appetizer.

Chicken liver risotto

Original recipe: Giallo Zafferano

Chicken liver risotto

Chicken liver risotto

Balazs
0 from 0 votes
Prep Time 35 mins
Cook Time 30 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2 1/2 cups risotto rice, Carnaroli, Roma, Arborio (500 g)
  • 1 whole carrot
  • 1 medium onion
  • 1 stalk of celery
  • 1 cup dry white wine
  • 1 pound chicken liver (500 g)
  • 6 cups chicken stock
  • 1 stick or 1/2 cup butter + 1 tbsp (120 g total)
  • 2 tablespoons olive oil
  • 1/4 cup Parmesan cheese (50 g)
  • 10 sage leaves
  • salt
  • pepper

Instructions
 

  • To prepare chicken liver risotto, first heat up your chicken stock to be hot enough to add to the rice. It should be simmering.
  • Meanwhile wash and dice your carrots, celery and onions and process them in a food processor.
  • Clean your chicken liver and cut it into ¼ – ½ cm (1/5 – 1/3 inch) slices.
  • Heat one tablespoon of olive oil and 1/4 cup (50 g) butter in a pan. Add your sage leaves and sear them for about one minute.
  • Add your chicken liver pieces and some freshly ground black pepper. Sear for 5-6 minutes and stir occasionally until they become brownish on all sides.
  • Pour 1/2 cup white wine. Stir and let the liquid evaporate. It takes approx. 5 minutes.
  • In the meantime, you can start cooking your rice in another pan. Heat the other tablespoon of olive oil and another 1/4 cup (50 g) of butter. Add the carrot-celery-onion mix and sauté for approximately 3 minutes or until most of the liquids evaporated.
  • Add your risotto rice, stir and sauté for about 2 minutes, until the edges begin to turn translucent. Don’t worry, it looks like you’re cooking pumpkin puree with seeds at this time, but it will turn out delicious.
  • Add the remaining 1/2 cup white wine to the rice, stir and let the liquid evaporate. Then add 1-1 ½ ladle of your hot chicken stock and continue cooking by following the steps of the risotto base recipe. Add the chicken stock ladle by ladle, stir and let the liquid evaporate.
  • When your rice is half cooked, add your sautéed chicken liver.
  • Continue cooking your rice with the same method. Add 1-1 ½ ladle of your simmering stock, stir and let most of the liquids evaporate. Repeat until all the stock is used up and your rice is done.
  • As a final step, add the grated Parmesan cheese with the last ladle of stock and salt to taste. Add salt only at the end, as salt hardens the chicken liver. Stir your rice once again and turn off the heat. Add the remaining 2 tbsp butter and let it rest covered for 2-3 minutes before taking off the lid. Stir it once more and serve it hot.

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