Chicken Liver with Saffron Risotto

Risotto | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Liver with Saffron Risotto

Ingredients

Chicken Liver - 17.6 oz
Butter - 3.7 oz
Madeira - 1 fl oz
Chicken Broth - 23 fl oz
Onion - 1 piece
Arborio rice - 5.3 oz
Saffron - 1 teaspoon
Grated Pecorino Pepato Cheese - 5.3 oz
Scallions - 1 bunch
Chopped Sage Leaves - ⅓ cup
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the Parmesan rings, preheat the oven to 356°F. Place 75 g of grated cheese on a silicone mat or parchment paper, forming six rectangles measuring 5x20 cm. Bake in the oven for 5–7 minutes (the cheese will develop small bubbles and turn golden). While hot, wrap the rectangles around 7 cm diameter culinary rings and join the ends. Allow the Parmesan rings to cool completely.

Step 2

For the saffron risotto, dissolve the saffron in 600 ml of chicken broth. Heat 2 tablespoons of butter in a skillet and sauté the onion until soft. Add the rice and cook for another 2 minutes. Pour in 1 ladle of hot broth, let it absorb into the rice, then add another portion of broth. Continue cooking until the rice reaches al dente. Add 3 tablespoons of butter, grated Parmesan, and chopped parsley. Remove from heat, cover, and let sit for one minute.

Step 3

For the chicken liver with Madeira sauce, heat the remaining butter in a skillet and sauté the liver. Deglaze with Madeira, then add 75 ml of chicken broth. Keep on heat for a few minutes.

Step 4

To serve, place a Parmesan ring in the center of the plate, fill it with saffron risotto. Top with chicken liver and drizzle sauce around. Garnish the dish with herbs.