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Risotto with Liver
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Risotto with Liver

By fairykally (GoodFood Community)
Rating: 4 out of 5.3 ratings
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6
A good hearthy risotto with any Liver of your choice (rabbit, chicken, pork or beef).


  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 500 g Alborio Rice
  • half lt white wine
  • 1&half lt chicken stock
  • 300 g asparagus tips
  • 300 g frozen peas (petite pois)
  • 700 g liver of your choice
  • (I used rabbit liver)
  • 100 g grated parmesan
  • freshly ground pepper


  • STEP 1
    Fry the garlic in olive oil for a minute.
  • STEP 2
    Add the liver and fry turning constantly for about 5 minutes - medium rare. Set aside in a dish and cut up in bite size cubes.
  • STEP 3
    Melt a knob of butter in a large deep pan, add the onion and garlic and cook until soft. Stir in the rice and mix well.
  • STEP 4
    Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.
  • STEP 5
    Add the asparagus tips and peas. Add some freshly ground pepper. Stir continuously. Add the liver with all the juices - the rice should be creamy but firm.
  • STEP 6
    Add the parmesan just before serving
  • STEP 7
    and enjoy.

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Rating: 4 out of 5.3 ratings

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