Chicken Liver Risotto Recipes

CHICKEN LIVER RISOTTO

Steps:

• To prepare chicken liver risotto, first heat up your chicken stock so that it is hot enough to add to the rice. It should be simmering gently. Meanwhile wash and dice your carrots, celery, and onions and blend them in a food processor.
• Clean your chicken liver and cut it into ¼ - ½ cm (1/5 - 1/3 inch) slices.
• Heat one tablespoon of olive oil and 1/4 cup (50g) of butter in a pan. Add your sage leaves and sear them for about one minute.
• Add your chicken liver pieces and some freshly ground black pepper. Sear for 5-6 minutes and stir occasionally until they become brownish on all sides.
• Pour ½ cup of white wine. Stir and let the liquid evaporate. It takes approx. 5 minutes.
• In the meantime, you can start cooking your rice in another pan. Heat the other tablespoon of olive oil and another 1/4 cup (50g) of butter. Add the carrot-celery-onion mix and sauté for approximately 3 minutes, or until most of the liquids evaporated.
• Add your risotto rice, stir, and sauté for about 2 minutes until the edges begin to turn translucent. Don't worry, it looks like you're cooking pumpkin puree with seeds at the moment but it will turn out delicious.
• Add the remaining ½ cup of white wine to the rice, stir, and let the liquid evaporate. Then add 1-1 ½ ladle(s) of your hot chicken stock and continue cooking by following the steps of the risotto base recipe. Add the chicken stock ladle by ladle, stir, and let the liquid evaporate.
• When your rice is half cooked, add your sautéed chicken liver.
• Continue cooking your rice with the same method. Add 1-1 ½ ladle(s) of your simmering stock, stir, and let most of the liquid evaporate. Repeat until all the stock is used up and your rice is done.
• As a final step, add the grated Parmesan cheese with the last ladle of stock and salt to taste. Only add the salt at the end, as salt hardens the chicken liver. Stir your rice once again and turn off the heat. Add the remaining 2 tbsp of butter and cover it before letting it rest for 2-3 minutes. Once that's done, you can take off the lid. Stir it once more and serve it piping hot.

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS

Steps:

• Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
• Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
• While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
• When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
• Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
• Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.

RISOTTO WITH GIBLETS

Steps:

• Trim the livers, cutting away any connective pieces and any dark spots. Cut into large bite-sized pieces, keeping the lobes in tact as much as possible. Refrigerate until needed. Trim the chicken hearts of fat.
• Trim all the fat, connective tissue, and gristle from the gizzards, leaving just the meaty parts.
• Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add 1 of the onions, the carrots, and the celery and sauté until softened, 5 to 8 minutes. Add the garlic and the gizzards and hearts and sauté for 5 minutes. Add the wine and let it bubble up in the pan. When it is reduced by half, add enough of the broth to barely cover the gizzards and hearts (about 2 cups). Simmer over low heat until tender, about 1 hour or so. Remove the giblets from the pan with a slotted spoon, transfer to a cutting board, and chop coarsely. Set the giblets aside.
• Pour the remaining broth (about 5 cups) into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the remaining diced onion and sauté until softened, about 8 minutes. Add the rice and stir until opaque, about 3 minutes. Add a ladleful (about 1 cup) of the simmering broth and stir for 3 to 4 minutes until the broth is absorbed. Reduce the heat and continue to add the broth a ladleful at a time, waiting until each addition is absorbed before adding the next, until the rice kernals are al dente at the center and creamy on the outside, 18 to 20 minutes in all.
• Meanwhile, cook the chicken livers: If you want to keep this kosher, broil the livers until cooked through. If not, you may sauté them in a separate pan in olive oil until golden on the outside and still pink at the center. Season with salt and pepper and set aside; keep warm.
• Just before the rice is ready, stir in the giblets and tomatoes and warm through. Transfer to a warmed serving dish and garnish with the chicken livers. Serve immediately