Risotto with Liver
Member recipe

Risotto with Liver

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Serves 6

A good hearthy risotto with any Liver of your choice (rabbit, chicken, pork or beef).

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  • 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


    1. Fry the garlic in olive oil for a minute. 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.
    2. 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.
    3. Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.
    4. 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.
    5. Add the parmesan just before serving and enjoy.

Comments, questions and tips

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9th May, 2013
We shall definately have this again. I used one clove of garlic when frying the liver (I used calves liver) and the rest with the onion I also used the liquid from cooking the fresh asparagus tips in the risotto and no chicken stock, but did add some sea salt and mixed herbs provence style
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