Ingredients

How to make it

  • In a medium saucepan, bring the chicken stock to a simmer over medium-high heat; reduce heat, but keep the stock hot.
  • In a large saucepan, melt half the butter in the olive oil over medium-high heat. Add the onions, celery and carrot and cook until the onion begins to soften, about 3 minutes.
  • Add the ground beef and cook about 3 minutes longer, until the meat begins to brown.
  • Add 1 cup chicken broth, the chicken livers, tomato paste, wine, pepper flakes, salt and pepper to taste. Simmer for 10 minutes.
  • Add the rice and return to a simmer. Cook, stirring constantly, until the liquid has been absorbed.
  • Stir the remaining hot broth into the risotto 1/2 cup at a time, making sure the previous addition has been absorbed before adding more.
  • Cook until the rice is al dente, about 25-30 minutes.
  • Remove from heat and stir in remaining butter; cover and let sit for a few minutes.
  • Serve warm with grated Parmesan sprinkled on top of each serving.

Reviews & Comments 2

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    " It was excellent "
    annieamie ate it and said...
    I love this recipe!!! I have never tried a risotto with chicken livers yet. In fact, I've never used tomatoes in a risotto recipe either! I can't wait to try this and am thankful that you took the time to share it here!
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    " It was excellent "
    notyourmomma ate it and said...
    Ah, I was taught to make a ragu with chicken livers, it is the perfect additon. This is sublime, great post. Wonderful.
    Was this review helpful? Yes Flag

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