Chicken Liver Risotto Recipe from Italy - Delicious Arborio Rice Dish with White Wine and Parmesan Cheese

Chicken Liver Risotto

Chicken Liver Risotto Recipe from Italy - Delicious Arborio Rice Dish with White Wine and Parmesan Cheese
Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4


Chicken Liver Risotto
Chicken Liver Risotto

Chicken Liver Risotto is a delicious and hearty dish that combines the rich flavors of chicken livers with creamy risotto. This recipe is perfect for a cozy night in or a special dinner with friends and family.


Risotto is a traditional Italian dish that has been enjoyed for centuries. It is typically made with Arborio rice, which is known for its creamy texture when cooked. The addition of chicken livers to risotto adds a unique and savory flavor that is sure to impress.


How to prepare

  1. Cook the chicken livers and onion in butter until they are tender.
  2. Add the mushrooms, salt, and wine, and simmer for about 2 minutes.
  3. Toss the mixture lightly with rice and heat it.
  4. Sprinkle the dish with parsley and Parmesan cheese.


  • Add cooked bacon or pancetta for extra flavor.
  • Substitute chicken livers with shrimp or scallops for a seafood twist.
  • Use different types of mushrooms, such as cremini or shiitake, for a different flavor profile.

Cooking Tips & Tricks

Be sure to cook the chicken livers until they are tender, but not overcooked.

- Use a high-quality chicken broth for the best flavor.

- Stir the risotto constantly to ensure a creamy texture.

- Garnish with fresh parsley and Parmesan cheese for a finishing touch.

Serving Suggestions

Serve Chicken Liver Risotto with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Be sure to cook the chicken livers on high heat to ensure they are cooked through.

- Stir the risotto constantly to release the starches in the rice and create a creamy texture.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute Arborio rice with another short-grain rice, such as Carnaroli or Vialone Nano.

Make Ahead Tips

Prepare the risotto mixture ahead of time and reheat it before serving for a quick and easy meal.

Presentation Ideas

Garnish the Chicken Liver Risotto with fresh parsley and grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Serve Chicken Liver Risotto with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving


Carbohydrates: 35g per serving


Total Fat: 12g per serving

Saturated Fat: 5g per serving


Protein: 18g per serving

Vitamins and minerals

Iron: 6mg per serving

Vitamin A: 3200 IU per serving


Contains: Dairy


Chicken Liver Risotto is a rich and flavorful dish that is high in protein and iron. It is a satisfying meal that is perfect for a special occasion or a cozy night in.


Chicken Liver Risotto is a delicious and satisfying dish that is perfect for a special occasion or a cozy night in. With its rich flavors and creamy texture, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Chicken Liver Risotto. It was a sunny afternoon in the small town of Tuscany, Italy, where I was visiting my dear friend, Nonna Maria. She had invited me into her cozy kitchen to watch her prepare a traditional Italian meal, and I was eager to learn from her culinary expertise.

As Nonna Maria bustled around the kitchen, gathering ingredients and chopping vegetables, I couldn't help but marvel at her skill and passion for cooking. She moved with such grace and confidence, as if each dish she prepared was a work of art.

When she reached for a package of chicken livers from the refrigerator, I was intrigued. I had never been a fan of liver, but Nonna Maria assured me that when cooked properly, it could be a delicacy. She began to sauté the livers in a skillet with onions, garlic, and a splash of white wine, filling the kitchen with a rich, savory aroma.

As the livers cooked, Nonna Maria added Arborio rice to the skillet and stirred it gently, allowing the grains to absorb the flavors of the chicken livers and vegetables. She then poured in a ladleful of hot chicken broth, stirring constantly until the rice was creamy and tender.

Finally, Nonna Maria sprinkled in a handful of freshly grated Parmesan cheese and a generous pinch of chopped parsley, giving the risotto a burst of color and flavor. She spooned the creamy rice onto a plate, topping it with a few slices of seared chicken livers and a drizzle of balsamic reduction.

I watched in awe as Nonna Maria plated the dish with such care and attention to detail. When she offered me a taste, I hesitated at first, unsure of how I would react to the flavor of the chicken livers. But as soon as I took a bite, I was hooked. The creamy risotto was perfectly balanced with the rich, earthy flavor of the livers, creating a harmony of tastes that was truly divine.

Nonna Maria smiled at my expression of delight and told me that this recipe had been passed down through generations of her family, each cook adding their own unique twist to make it their own. She encouraged me to experiment with the recipe, to make it my own and share it with my loved ones.

From that moment on, Chicken Liver Risotto became a staple in my own kitchen. I would often prepare it for family gatherings and special occasions, always receiving rave reviews from my guests. I had Nonna Maria to thank for introducing me to this delicious dish and inspiring me to explore the world of Italian cuisine.

As the years passed, I continued to hone my skills in the kitchen, learning new recipes and techniques from friends, family, and cookbooks. But it was Nonna Maria's Chicken Liver Risotto that remained close to my heart, a reminder of the magical afternoon I spent in her kitchen in Tuscany.

I may not be able to recreate the exact moment when I first learned to make Chicken Liver Risotto, but the memories of that day will always stay with me, inspiring me to create delicious meals for those I love. And as I pass down this recipe to future generations, I hope that they too will find joy and fulfillment in the art of cooking, just as I have.


| Chicken Liver Recipes | Italian Recipes | Mushroom Recipes | Parmesan Cheese Recipes | Risotto Recipes | White Wine Recipes |

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