Chicken liver risotto

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.

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 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

1

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

2

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

3

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

4

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

5

Add the wine and stir until almost absorbed

6

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

7

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

8

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

9

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

10

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

Ingredients

 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

Directions

1

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

2

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

3

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

4

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

5

Add the wine and stir until almost absorbed

6

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

7

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

8

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

9

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

10

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

Chicken liver risotto

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