Creamy Chicken Liver Risotto with Grana Padano and Sage

Risotto with Chicken Livers (Risotto ai Fegatini)
Category: First Course
Servings: 4

This traditional Italian recipe for Risotto ai Fegatini brings together the rich, savory flavors of chicken livers and a delicate, creamy risotto. It’s a delicious and hearty dish that pairs the earthy taste of the livers with the creaminess of the rice, finished with a touch of Grana Padano and butter. Perfect for any occasion when you crave a comforting and flavorful meal.

Ingredients

Instructions

1. Prepare the vegetables: Begin by washing and peeling the onion, carrot, and celery. Chop them finely to create a flavorful base for the risotto. Set this vegetable mix aside for later use.

2. Prepare the chicken livers: Carefully remove any excess fat and bile sacs from the chicken livers. Then, chop the livers into small pieces, ready to be added to the dish.

3. Sauté the chicken livers: In a saucepan, melt the butter and add the sage leaves. Allow the sage to infuse the butter with its aroma, then add the chopped chicken livers. Cook over medium heat for 5-6 minutes, stirring occasionally. Once the livers are nicely browned, pour in half a glass of red wine. Let the wine evaporate, leaving behind a rich, flavorful base for the risotto.

4. Prepare the risotto: While the livers are cooking, heat a separate pan and add the olive oil. Sauté the chopped onion, carrot, and celery mixture over medium heat until softened. Once the vegetables are tender and aromatic, add the Carnaroli rice. Stir the rice for a couple of minutes to lightly toast it and begin the cooking process.

5. Cook the risotto: Gradually add the hot chicken broth to the rice, one ladleful at a time, stirring continuously. Allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is cooked through but still slightly firm to the bite, which should take about 15-20 minutes.

6. Combine the livers and risotto: When the rice is about halfway through its cooking time, add the cooked chicken livers along with their flavorful juices to the pan. Stir well to combine and let the flavors meld together.

7. Finish the dish: Once the rice is cooked to your desired consistency, remove the pan from the heat. Stir in the Grana Padano cheese and a small knob of butter for extra creaminess. Season with salt and freshly cracked black pepper to taste. Let the risotto rest for a few minutes to allow the flavors to settle.

8. Serve: Serve the Risotto ai Fegatini immediately, garnishing with a sprinkle of extra Grana Padano if desired. Enjoy this rich, savory dish as a satisfying main course for your next meal.

Tips for Success

• Rice choice: Carnaroli rice is the best option for making risotto because of its ability to absorb liquid while maintaining its texture. Avoid using other types of rice like long-grain or jasmine, which won’t give the same creamy result.
• Wine: Red wine adds depth to the flavor of the chicken livers. If you prefer, you can substitute with white wine, but red wine complements the livers’ taste wonderfully.
• Resting time: Letting the risotto rest for a few minutes after cooking allows the flavors to meld and the texture to become even creamier.

Nutritional Information (Per Serving)

Risotto ai Fegatini is a comforting dish that delivers a perfect balance of flavors and textures. The combination of tender chicken livers, rich broth, and creamy rice makes this risotto a true delight for those who enjoy traditional Italian cuisine. Whether you’re cooking for a special occasion or a cozy family meal, this dish is sure to impress. Enjoy every creamy spoonful of this delicious risotto, enhanced with the delicate notes of sage and a touch of Grana Padano cheese.