Chicken Liver Rissotto Recipe


  • 3 oz butter
  • 1 small onion
  • 6 to 8 chicken livers, depending on size
  • 6 oz mushrooms
  • 1 small red pepper
  • Salt and pepper
  • 12 oz  arborio rice
  • 1 teaspoon lemon juice
  • 2 pints boiling chicken stock (Oxo cubes are fine)
  • 2 oz grated Parmesan cheese
  • 1 medium glass dry white wine (optional)


  1. Peel and finely chop the onion. Quarter and de-seed the pepper and cut into thin slices. Wash and chops the mushrooms, including the stalks. Clean and chop the livers.
  2. Heat half of the butter in a large heavy pan and add the onion. Fry until it begins to soften.
  3. Add the livers, mushrooms, red pepper, salt, pepper and lemon juice and cook over a moderate heat for about 5 minutes.
  4. Make up the chicken stock and ensure it is boiling hot.
  5. Stir the rice into the pan with a wooden spoon and cook for 4 or 5 minutes.
  6. Gradually add the stock, stirring well but gently and continue cooking until all of the stock has been absorbed into the rice and the rice is cooked but still has a bite to it.
  7. If you’re using the wine, stir in and cook for a couple of minutes longer until it is absorbed.
  8. Take from the heat, add the other half of the butter and about half of the cheese.
  9. Stir and serve hot with the rest of the cheese passed around separately.

Serves 4.

Posted in All Recipes, Bean, Pulses and Rice Recipes, Offal Recipes, Poultry and Game Recipes

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