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Chicken liver risotto

updated

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Ingredients for 4 servings:

  • 200 g chicken liver(s)
  • 2 onions
  • 200 g bacon, streaky
  • salt and pepper
  • sage
  • ½ liter vegetable broth
  • 1 tbsp butter
  • 200 g rice (long grain rice)
  • some parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the onions and bacon. Sauté in a pan until translucent. Add the rice and toast lightly. Pour in the broth and season with salt, pepper, and sage. Let stand for about 25 minutes. Cut the chicken livers into small pieces and fry in the butter. Season with salt and pepper and add to the rice. Sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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