Risotto with Chicken Livers

I will 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 the livers. Here are the ingredients and the procedure to prepare the dish.

Ingredients

• 320 g risotto rice (such as Arborio, Carnaroli or Vialone Nano)
• 200 g 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 butter
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• Grated Parmesan cheese, to taste

Preparation

1. Start by cleaning the livers by removing the tough parts and cutting them into small pieces. Set them aside.
2. In a wide pot, sauté the finely chopped onion in a little oil and a knob of butter until it becomes translucent.
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 pot and toast it for a couple of minutes until it becomes translucent, stirring continuously.
6. Deglaze with the white wine and let the alcohol evaporate.
7. Start adding the hot broth, one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next.
8. Halfway through cooking, reincorporate the livers into the rice and continue cooking by adding broth until the risotto reaches the desired consistency, which should be all’onda.
9. Once cooked, remove the rosemary sprig, stir in the remaining butter and add grated Parmesan if desired.
10. Adjust salt and pepper and serve the risotto hot.

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