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Chicken liver risotto garnished with parmesan and parsley
Creamy and rich chicken liver risotto

Creamy Chicken Liver Risotto

Author: Flavelo
Recipes Main Courses Quick Meals
Risotto isn't just cooked rice; it's a technique. Extracting starch from the grain and emulsifying it with butter and cheese creates the famous 'all'onda' (wavy) creamy texture. The earthy, mineral taste of chicken liver provides a perfect contrast to this rich 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 pot or Dutch oven
  • Wooden spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean livers, removing connective tissue, and chop into bite-sized pieces. Finely dice the onion.

Tip: Finely diced onion is key so it melts into the texture of the rice.
2 ✓

Heat oil in the pot and quickly sear livers (2-3 minutes). Brown outside, pink inside. Remove and set aside.

Tip: Overcooking makes them rubbery. Salt them only at the end to prevent toughening.
3 ✓

In the same pot, melt half the butter and sauté onion until translucent. Add rice and toast for 1-2 minutes until edges are translucent.

Tip: Toasting coats the grains so they don't turn to mush but stay 'al dente'.
4 ✓

Deglaze with wine, stirring until alcohol smell evaporates.

Tip: Wine acidity balances the rich cheese and butter later.
5 ✓

Begin adding hot broth one ladle at a time. Stir constantly, adding more liquid only when the previous ladle is absorbed.

Tip: This massage of the rice releases the starch for creaminess.
6 ✓

After 15-18 minutes, when rice is tender but firm to bite, stir livers back in. Cook 2 more minutes.

7 ✓

Remove from heat. Stir in remaining cold butter and parmesan vigorously (Mantecatura). Cover and rest 2 minutes.

Tip: Cold butter creates a glossy emulsion for the perfect silky finish.

Recipe FAQ

Why constant stirring?
Stirring rubs starch off the grains, thickening the liquid. Without it, you just have rice soup.

Ingredients

  • 1 lb Chicken Livers
  • 1 1/2 cups Arborio or Carnaroli Rice
  • 1 medium Onion
  • 2 cloves Garlic
  • 1/2 cup Dry White Wine
  • 4 cups Chicken Broth (kept hot)
  • 1/2 cup Parmesan Cheese (grated)
  • 4 tbsp Cold Butter (cubed)
  • 2 tbsp Olive Oil
  • 1 bunch Fresh Parsley
  • 1 tsp Salt
  • 1 pinch Black Pepper