Recipes in the world of Flavilo

Chicken Liver Risotto served with Parmesan and Parsley

Chicken Liver Risotto

Chicken liver risotto is a special dish that combines the traditions of Italian cuisine with the rich flavors of chicken liver. This recipe offers the perfect combination of creamy risotto and tender chicken liver, making it an ideal choice for any occasion.

Prep Time 20 min
Preparation 30 min
Total 50 min
550 Kcal
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Ingredients for this recipe

Servings: 4
猸 400 g Chicken Livers
猸 250 g Arborio Rice (Risotto Rice)
猸 1 Onion
猸 2 cloves Garlic (crushed)
猸 100 ml Dry White Wine
猸 1 l Chicken Broth
猸 50 g Grated Parmesan Cheese
猸 50 g Butter
猸 2 tbsp Olive Oil
猸 1 bunch Fresh Parsley
猸 1 tsp Salt
猸 1 pinch Ground Black Pepper

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    Preparation Steps

    1

    Clean the chicken livers, removing any sinew, and cut them into smaller pieces. Finely chop the onion and garlic.

    2

    Heat the olive oil in a large skillet or pot over medium-high heat. Sear the chicken livers for 3-4 minutes, until browned on all sides. Set aside.

    3

    In the same skillet, melt half of the butter and saut茅 the onion and garlic until translucent.

    4

    Add the Arborio rice and toast for 1-2 minutes, ensuring all the grains are coated with butter. Pour in the white wine and let it evaporate completely.

    5

    Gradually add the chicken broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next.

    6

    When the rice is almost tender, stir in the reserved chicken livers and cook together for another 5 minutes.

    7

    Stir in the remaining butter and grated Parmesan cheese, then season with salt and pepper to taste. Garnish with chopped fresh parsley and serve immediately.