Chicken Liver Risotto

I’ll be happy to help you prepare a delicious chicken liver risotto, a dish that combines the typical creaminess of risotto with the unique flavor of chicken livers. Here are the ingredients and the procedure for preparing the dish.

Ingredients

• 320 g of risotto rice (such as Arborio, Carnaroli or Vialone Nano)
• 200 g of chicken livers
• 1 small onion, finely chopped
• 1 sprig of rosemary
• Chicken or vegetable broth, as needed
• 1/2 glass of dry white wine
• 40 g of butter
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• Grated Parmesan cheese, to taste

Preparation

1. Start by cleaning the chicken livers, removing the sinews and cutting them into small pieces. Set them aside.
2. In a wide saucepan, sauté the chopped onion in a little oil and a knob of butter until it becomes transparent.
3. Add the cut livers and let them brown for a few minutes. Add the sprig of rosemary.
4. Remove the livers and set them aside (keeping the rosemary in the sauté).
5. Add the rice to the pan and toast it for a couple of minutes until it becomes translucent, stirring constantly.
6. Deglaze with the white wine and let the alcohol evaporate.
7. Start adding the hot broth, a ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next one.
8. Halfway through cooking, reincorporate the livers into the rice and continue cooking, adding broth until the risotto reaches the desired consistency, which should be creamy.
9. Once cooked, remove the sprig of rosemary, stir in the remaining butter and add grated Parmesan cheese if desired.
10. Adjust with salt and pepper and serve the risotto hot.

Chicken liver risotto is a dish from the Italian peasant tradition that highlights the flavor of chicken livers. In some variations, for a richer touch, you could add cream towards the end of cooking. Enjoy your meal!