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Risotto with chicken liver, parmesan and fresh parsley
Rich and creamy chicken liver risotto with parmesan

Chicken liver risotto

Author: Flavelo
Recipes Main Courses
Risotto is the patience game of Italian cuisine, not simple 'rice with meat'. Its secret is the gradual release of starch from rice grains, making the dish creamy (all'onda - waving) without adding cream. The earthy, metallic flavour profile of chicken liver is a perfect pair for risotto creaminess, completed by white wine acidity and parmesan umami-bomb.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide frying pan or saucepan
  • Another saucepan (for stock)
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide

Instructions

1 ✓

Bring stock to boil in separate pan, keep simmering throughout cooking.

Tip: Risotto gets 'shocked' if cold liquid poured on, and grains crack or don't soften evenly.
2 ✓

Clean liver of sinews, cut into bite-size pieces. Fry quickly in hot oil in pan until crusted (approx. 3-4 mins), season with salt, pepper, then remove and set aside.

Tip: Just fry liver so centre remains pink and creamy. It gets heat in rice at end.
3 ✓

In same pan (replenishing fat), sweat finely chopped onion and crushed garlic until translucent.

Tip: Don't brown onion, just soften (sweat) to make it sweet.
4 ✓

Add rice, toast 2 mins ('tostatura') until edges transparent and making popping sound.

Tip: This step coats grains with fat so they don't mush, retaining bite ('al dente').
5 ✓

Pour in white wine. Stir until alcohol scent evaporates and wine fully absorbed.

Tip: Wine acid counteracts starchy creaminess.
6 ✓

Start adding hot stock ladle by ladle. Always wait until rice absorbs previous batch while stirring continuously. Cook approx. 18-20 mins.

Tip: Stirring rubs starch off grains, making sauce creamy.
7 ✓

When rice soft but centre slightly firm, remove from heat. Stir in fried liver, cold butter and Parmesan ('mantecatura').

Tip: Cold butter forms emulsion with remaining liquid, making risotto mirror-smooth and glossy.
8 ✓

Sprinkle generously with fresh parsley and serve immediately.

Recipe FAQ

Why is rice centre hard?
Either not cooked long enough, or stock was too cold, cooling rice down with every ladle. Stock must always be hot!
When to add liver?
Fry separately and mix in at end. If cooked with rice, liver overcooks, becomes rubbery and grainy.

Ingredients

  • 250 g Risotto rice (Arborio or Carnaroli)
  • 300 g Fresh chicken liver (without hearts)
  • 1 pc Onion (finely chopped)
  • 2 cloves Garlic
  • 100 ml Dry white wine
  • 3 tbsp Olive oil
  • 1 tbsp Butter (cold)
  • 1 bunch Fresh parsley
  • 50 g Parmesan cheese (freshly grated)
  • 1 litre Hot vegetable or chicken stock
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper