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Chicken liver risotto served with Parmesan and parsley
Rich and creamy Italian risotto featuring sautéed chicken liver

Chicken liver risotto

Author: Flavelo
Recipes Main Courses Quick Meals
Risotto is not just boiled rice: it is a technique. Extracting starch from the rice grain and emulsifying it with butter and cheese creates the famous 'all'onda' (wavy) creamy texture. The earthy, metallic taste of chicken liver provides a perfect contrast to this rich, buttery base. A true Venetian-style treat.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide, heavy-bottomed pan
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Clean the chicken livers of veins, cut into bite-sized pieces. Finely chop the onion.

Tip: It's important the onion is fine so it melts into the sauce.
2 ✓

Heat oil in a pan and quickly fry the liver (2-3 minutes). Just get a crust on the outside, keep it pink inside. Remove and set aside.

Tip: If you overcook it at the start, it will be rubbery by the end. Leave salting to the end too, as it toughens the liver.
3 ✓

In the same pan, replenish fat (half the butter), and sauté onion until translucent. Add rice and toast for 1-2 minutes until grain edges become translucent (tostatura).

Tip: This step 'seals' the rice so it doesn't cook to mush but remains 'al dente'.
4 ✓

Pour in the wine and let the alcohol smell evaporate completely.

Tip: The wine's acidity balances the later fatty cheese and butter.
5 ✓

Start adding hot stock a ladle at a time. Only add as much as the rice absorbs, stirring constantly.

Tip: Constant stirring and liquid addition releases starch, making it creamy without cream.
6 ✓

After approx. 15-18 minutes, when rice is almost soft, stir the liver back in and cook together for another 2 minutes.

7 ✓

Remove from heat. Add remaining cold butter and Parmesan. Stir vigorously (Mantecatura), cover, and let stand for 2 minutes before serving.

Tip: Cold butter and cheese form an emulsion with the starchy liquid, creating that silky finish.

Recipe FAQ

Why do I have to stir constantly?
Stirring rubs the starch off the rice grains, which thickens the liquid. If you don't stir, it will just be rice soup.

Ingredients

  • 400 g Chicken livers
  • 250 g Risotto rice (Arborio or Carnaroli)
  • 1 pc Onion
  • 2 cloves Garlic
  • 100 ml Dry white wine
  • 1 l Chicken stock (hot!)
  • 50 g Parmesan cheese (freshly grated)
  • 50 g Cold butter (cubed)
  • 2 tbsp Olive oil
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 1 pinch Ground pepper