Alive and Cooking

Chicken Liver Risotto

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(Serves 2-4)


500g Chicken livers
½ brown onion, finely chopped
1 clove of garlic
½ stick of celery, finely chopped
1 glass white wine
300g Arborio rice
1 litre vegetable stock
½ cup shaved Parmesan cheese
Splash of extra virgin olive oil
¼ bunch lemon thyme
20g butter


In a hot pan, splash extra virgin olive oil. Toss in the livers and sauté for 2 minutes whilst stirring. Remove from pan.
Re-heat the pan with a splash of extra virgin olive oil. Toss in the rice and fry for 2 minutes. Add the finely chopped onion, celery and garlic and fry until softened, then stir in the rice.
De-glaze the pan with white wine then stir in a ladle of warm stock and stir until absorbed. After 5 minutes, add the lemon thyme. Continue adding stock and constantly stirring until all the stock is used. Turn off the flame and cover with a lid and allow to sit for 5 minutes.
Stir through the livers, butter and season with pepper. Serve with lots of shaved Parmesan, fresh lemon thyme and a good drizzle of extra virgin olive oil.

Chicken Liver Risotto