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Serves
US | Metric
Ingredients
  • 280 g chicken livers
  • 1 tbsp plain flour
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 3 cloves of garlic, grated or crushed
  • 1 cup, risotto rice
  • 1 tsp paprika
  • 170 ml red wine
  • 1 pint, hot chicken stock
  • 1 tbsp Worcester sauce
  • 1 handful of sliced mushrooms (optional)
  • 1 tbsp butter
  • 100 g parmesan
  • 1 handful of fresh herbs; I used oregano or thyme
  • Sea salt and cracked black pepper to taste
  • Olive oil for frying
  • Extra virgin olive oil for serving
Chicken Liver Risotto Chicken Liver Risotto
Chicken Liver Risotto

Many would turn their noses up to offal, which is such a shame as if cooked well it can be very tasty. I love liver, even as a kid I found it tasty; yes I was a weird child but it was a favourite of mine.

I have cooked this for friends who were determined they hated liver but were soon convinced by this recipe. Plus, chicken livers are extremely cheap and under used, they are also full of vitamins, protein and iron…. give it a go, you’ll never know unless you try.

Prep 30 minutes
Total 30 minutes

METHOD:


  • Remove any fat from the liver and slice. Sprinkle over the flour and season well with salt and pepper, then toss in the flour to coat each piece.
  • Heat the oil in a non stick pan, add the livers and brown each side. Once they have a nice dark colour remove with a slotted spoon and set aside.
  • Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned.
  • Add the garlic and the rice, sprinkle in the paprika and mix well.
  • Once the rice is translucent pour in the red wine, on a medium heat let this bubble away for a few minutes.
  • Keeping the heat on a simmer start to ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. After a couple of stock scoops add the Worcester sauce, the herbs, mushrooms and the liver.
  • Keep stirring the pan and ladling in the stock. It should take around 20 minutes to cook, once ready the rice should still have a little bite.
  • Taste for more seasoning; I usually add a lot of cracked black pepper.
  • Once cooked turn off the heat, add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.
  • Then remove the lid stir in the cheese and the butter.
  • Serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

(notes, you can use dried herbs if you do not have fresh)



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Chicken Liver Risotto

Many would turn their noses up to offal, which is such a shame as if cooked well it can be very tasty. I love liver, even as a kid I found it tasty; yes I was a weird child but it was a favourite of mine.

I have cooked this for friends who were determined they hated liver but were soon convinced by this recipe. Plus, chicken livers are extremely cheap and under used, they are also full of vitamins, protein and iron…. give it a go, you’ll never know unless you try.

favorite
print
rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 280 g chicken livers
  • 1 tbsp plain flour
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 3 cloves of garlic, grated or crushed
  • 1 cup, risotto rice
  • 1 tsp paprika
  • 170 ml red wine
  • 1 pint, hot chicken stock
  • 1 tbsp Worcester sauce
  • 1 handful of sliced mushrooms (optional)
  • 1 tbsp butter
  • 100 g parmesan
  • 1 handful of fresh herbs; I used oregano or thyme
  • Sea salt and cracked black pepper to taste
  • Olive oil for frying
  • Extra virgin olive oil for serving

METHOD:


  • Remove any fat from the liver and slice. Sprinkle over the flour and season well with salt and pepper, then toss in the flour to coat each piece.
  • Heat the oil in a non stick pan, add the livers and brown each side. Once they have a nice dark colour remove with a slotted spoon and set aside.
  • Add the onions and celery to the same pan, add a little more oil if needed. Cook gently until soft but not browned.
  • Add the garlic and the rice, sprinkle in the paprika and mix well.
  • Once the rice is translucent pour in the red wine, on a medium heat let this bubble away for a few minutes.
  • Keeping the heat on a simmer start to ladle in the stock, a spoon at a time, stirring as you go letting the liquid be absorbed by the rice. After a couple of stock scoops add the Worcester sauce, the herbs, mushrooms and the liver.
  • Keep stirring the pan and ladling in the stock. It should take around 20 minutes to cook, once ready the rice should still have a little bite.
  • Taste for more seasoning; I usually add a lot of cracked black pepper.
  • Once cooked turn off the heat, add the butter and the parmesan, do not stir just pop a lid on and let it sit for a few minutes.
  • Then remove the lid stir in the cheese and the butter.
  • Serve with a drizzle of extra virgin olive oil, an extra sprinkle of herbs and shavings of parmesan.

(notes, you can use dried herbs if you do not have fresh)



I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com