Chicken Liver Risotto Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
DishMain Ingredient
Interest Group


 Butter1⁄4 Cup (4 tbs)
 Chicken livers5 , cut into eights
 Chopped onion1⁄2 Cup (8 tbs)
 Finely chopped mushrooms1⁄2 Cup (8 tbs)
 Raw long grain rice1 Cup (16 tbs)
 Boiling chicken stock2 1⁄2 Cup (40 tbs)
 Chopped parsley2 Tablespoon
 Grated parmesan cheese1 Tablespoon


1. In a heavy two-quart saucepan, melt the butter and brown the chicken livers. Remove the livers and keep hot. Add the onion to the saucepan and cook until transparent. Add the chopped mushrooms and cook three minutes longer.
2. Add the rice and cook, stirring constantly, two minutes. Add the stock, cover and simmer gently over low heat until the stock is absorbed and the rice is tender but firm, about twenty minutes. If the stock is absorbed and the rice is not done, add a little more liquid and cook longer.
3. Stir the livers and parsley into the rice and serve immediately with grated Parmesan cheese.