Chicken liver risotto
Authentic Italian style chicken liver risotto with intense flavors
Ingredients
- 2½ cups risotto rice Carnaroli, Roma, Arborio, Vialone nano, 500 g
- 1 carrot
- 1 onion
- 1 stalk celery
- 1 cup dry white wine
- 1 pound chicken liver 500 g
- 6 cups chicken stock
- 1 stick butter 120 g
- 2 tbsp olive oil
- ¼ cup Parmesan cheese 50 g
- 10 sage leaves
- salt to taste
- pepper to taste
Instructions
- To prepare chicken liver risotto, first heat up your chicken stock so that it is hot enough to add to the rice. It should be simmering gently. Meanwhile wash and dice your carrots, celery, and onions and blend 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 (50g) of 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 ½ cup of 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 (50g) 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 the moment but it will turn out delicious.
- Add the remaining ½ cup of white wine to the rice, stir, and let the liquid evaporate. Then add 1-1 ½ ladle(s) 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(s) of your simmering stock, stir, and let most of the liquid 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. Only add the salt at the end, as salt hardens the chicken liver. Stir your rice once again and turn off the heat. Add the remaining 2 tbsp of butter and cover it before letting it rest for 2-3 minutes. Once that’s done, you can take off the lid. Stir it once more and serve it piping hot.
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