You are here

Butter Chicken Liver Risotto

Western.Chefs's picture
Chicken Liver Risotto is an irresistible recipe that you will surely love to try. A delicious recipe prepared with chicken; I am sure you will enjoy this Chicken Liver Risotto!.
  Butter 1⁄4 Cup (4 tbs)
  Chicken livers 5 , cut in eighths
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Long grain rice 1 Cup (16 tbs)
  Boiling chicken stock 2 1⁄2 Cup (40 tbs)
  Chopped parsley 2 Tablespoon
  Parmesan cheese 1 , grated

1. In a heavy two quart saucepan, melt the butter and brown the chicken livers. Remove the livers and keep hot. Add the onion to the saucepan and cook until transparent. Add the chopped mushrooms and cook three minutes longer.
2. Add the rice and cook, stirring constantly, two minutes. Add the stock, cover and simmer gently over low heat until the stock is absorbed and the rice is tender but firm, about twenty minutes. If the stock is absorbed and the rice is not done, add a little more liquid and cook longer.
3. Stir the livers and parsley into the rice

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)
Butter Chicken Liver Risotto Recipe