in Italy

Italialady's Risotto con fegatini

updated

Spread the love

Ingredients for 4 servings:

  • 250g risotto
  • 100 g chicken liver(s)
  • 50 g butter
  • 1 liter chicken broth
  • 1 small onion(s), finely diced
  • 1 cup milk

Instructions

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

Risotto with chicken liver

Cook the rice in the chicken broth, stirring constantly, until it’s tender. This takes about 20 minutes. I taste it often and then continue with the recipe. When the rice still has a slight bite, I add the milk to pause the cooking process. I add the butter to a pan and lightly sauté the onion. Then I add the chopped chicken liver and fry it. When the liver is cooked, I add it to the rice and simmer for another 5 minutes. Season with salt and pepper and serve immediately.

Facebook Comments

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.

Italialady's potatoes alla rica

Zucchini stuffed with tuna and tomatoes