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.