Chicken Liver and Sage Risotto
A delicious risotto of chicken livers with savoury sage for flavour.
Ingredients
- 2 medium onions finely chopped
- 2 tbsp flat leaf parsley finely chopped
- 4 large sage leaves finely chopped
- 500 grams chicken livers cleaned and roughly chopped
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 stick celery very finely chopped
- 2 cloves garlic very finely chopped
- 225 grams carnaroli rice
- 125 ml white wine
- 1 litre chicken stock hot
- parmesan cheese grated
Instructions
- Heat the stock to a simmer in a pan and set aside to keep warm. It is important not to add cold stock to the risotto as this will impact the rice's ability to absorb the stock.
- Add butter to a hot pan and when the butter has almost melted add one finely chopped onion and the herbs and sauté until the onion is soft and transluscent.
- Add the chopped chicken livers and sauté until brown on all sides, but still slightly pink in the middle. Remove from the pan and set aside.
- Wipe out the pan, then put back on the heat. When hot, heat the extra virgin olive oil then add the remaining onion until it starts to soften and turns transluscent, then add the celery and garlic and sauté for another 6 minutes or until the celery is soft.
- Add the carnaroli rice and stir well for a minute making sure the grains of rice are well coated in the oil.
- Raise the heat then add the wine. The wine should sizzle when added to the hot pan. Cook until the white wine has reduced by at least a third.
- Add a ladle of chicken stock to the risotto and stir continuously until it has been absorbed by the rice. Add another ladle of stock and repeat the process until all the stock has been absorbed and the rice is creamy and soft but with a little bite. About 20 minutes.
- Return the chicken livers to the pan with a generous handful of grated paresan cheese and a large knob of butter and stir for a minute to heat through.
- Serve immediately.