Chicken Liver Risotto

This chicken liver risotto is a rich, savoury and comforting dish, and a delicious chicken liver recipe for anyone looking to try something a little different. Chicken livers are inexpensive, high in protein and packed with important nutrients, including iron and vitamin B12. They also work beautifully in this creamy risotto with garlic, onion, Parmesan and a splash of red wine.

I know offal isn’t everyone’s first choice, but when chicken livers are cooked well, they can be really tasty. I’ve even cooked this for friends who were convinced they didn’t like liver, only for them to be won over by this recipe!

This is a recipe I remember from my mum, and I’ve recreated it as closely as I can to the way she cooked it. The red wine, Worcestershire sauce and Parmesan bring plenty of savoury depth, while fresh herbs finish the risotto beautifully.

It’s a lovely way to try chicken livers if you’re looking for something a little different, affordable and full of flavour.

  • 280g chicken livers
  • 1 tbsp plain flour
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 3 cloves of garlic, grated or crushed
  • 200g risotto rice
  • 1 tsp paprika
  • 170ml red wine
  • 1 pint of hot chicken stock
  • 1 tbsp Worcestershire sauce
  • A handful of sliced mushrooms (optional)
  • 1 tbsp butter
  • 100g Parmesan, grated
  • Handful of fresh herbs (oregano or thyme are good)
  • sea salt and cracked black pepper, to taste
  • olive oil for frying
  • extra virgin olive oil for serving
  • Remove any fat from the chicken livers and slice them into thin strips or bite-sized chunks. Season the flour well with salt and pepper, then toss the liver pieces in the flour to coat.
  • Heat the olive oil in a non-stick pan, add the chicken livers and brown on each side. Once nicely browned, remove with a slotted spoon and set aside.
  • Add the onion and celery to the same pan, adding a little more oil if needed. Cook gently until softened but not browned.
  • Add the garlic and risotto rice, sprinkle over the paprika and stir well to combine.
  • Once the rice is translucent, pour in the red wine and let it bubble over a medium heat for a few minutes.
  • Reduce the heat to a simmer and start adding the hot stock a ladleful at a time, stirring as you go and allowing the rice to absorb the liquid before adding more.
  • After a couple of ladlefuls, stir in the Worcestershire sauce, herbs, mushrooms (if using) and chicken livers.
  • Continue adding the stock and stirring until the rice is cooked but still has a little bite. The risotto should take around 20 minutes in total from adding the wine.
  • Once the rice is cooked, turn off the heat. Add the butter and Parmesan, but don’t stir yet. Cover with a lid and leave to rest for a few minutes.
  • Remove the lid and stir through the melted butter and Parmesan until creamy.
  • Serve with a drizzle of extra virgin olive oil, a sprinkle of fresh herbs and shavings of Parmesan.

LULU’S NOTES

CHICKEN LIVERS

You don’t want to overcook chicken livers, as they can become tough. The size of the pieces will determine when to add them to the risotto. As they’re browned first, they should need only another 5–7 minutes of cooking.

STOCK

A good-quality chicken stock is essential for a risotto, as it provides the base flavour. You can easily make your own stock, use a good-quality supermarket brand, or try a chicken bone broth for extra depth of flavour.

Try Borough Broth Chicken Bone Broth →

PARMESAN

If you’re using a wedge of Parmesan, I like to add the rind to the risotto while it cooks for extra flavour. Just remember to remove it before serving.

CLICK HERE