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Chicken Liver Risotto
Browned chicken livers cooked with a splash of vinegar, wine and a whisper of cinnamon, folded through a creamy risotto. The vinegar keeps the livers bright rather than heavy.
- YieldServes 4
- Hands-on50 min
- Total58 min
- Difficulty
Ingredients
- 75 gunsalted butter
- 30 mlextra virgin olive oil
- ½yellow onion, finely chopped
- 450 gchicken livers, trimmed and roughly chopped
- 15 mlwhite wine vinegar
- 180 mldry white wine
- 30 gtomato pasteoptional
- 1 pinchground cinnamon
- 360 grisotto rice, Vialone Nano or Carnaroli
- 1½ Lchicken stock, hot
- 50 gGrana Padano, grated
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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