Chicken liver risotto

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January 20, 2016

There is something soothing about making a risotto, the patience involved in the stirring is very therapeutic and the end result is absolutely worth all that stirring. Chicken livers are very cheap and not to everyone's taste however everyone that has tried this has been very surprised. This risotto even won an award for best main course at local supper clubs so it is definitely worth trying.


Clean and trim the livers, divide into 2 x 200g, finely chop 200g and the other 200g cut into little chunks

Heat 40g of the butter and the olive oil and gently fry the vegetables until soft, then add the thyme and fry for 2 minutes more

Add the finely chopped livers and fry until browned for a few minutes

Add the rice and continue to stir until the rice just starts to become opaque and crackles

Add the wine and stir until almost absorbed

Ladle the stock in gradually and continue stirring until you have used it up, check towards the end as you want just a little bite in the rice with a starchy creamy sauce, check for seasoning

Remove from the heat, stir in the parmesan and 20g of the butter, put a lid on and set aside

Whilst the risotto is relaxing, heat the remaining 40g butter, add the remaining livers and fry until browned then add the brandy. If you’re up for it flambé otherwise just simmer and burn off the alcohol

Add the cream and stir through for a couple of minutes until you have a thicker sauce and the livers are all just cooked through then season

Stir the risotto again and then serve topped with the creamy livers, chopped parsley and a drizzle of oil of your choice


400g chicken livers

1 small onion finely chopped

1 small carrot finely chopped

1 small stick celery finely chopped

1 garlic clove finely chopped

1 tbsp fresh chopped thyme

100g butter

1 tbsp olive oil

500g risotto rice

250ml white wine

1.5 ltrs hot chicken stock, preferably homemade,

Salt and pepper

100g grated parmesan

50ml brandy

2 tbsp double cream

2 tbsp chopped parsley to garnish

Extra virgin olive oil or truffle oil to drizzle


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