Chicken liver with saffron risotto
6 servings
45 minutes
Chicken liver with saffron risotto is an elegant dish of Italian cuisine that combines tenderness and richness of flavors. Saffron, with its refined aroma, colors the risotto in a golden hue, giving it noble depth. Chicken liver sautéed in butter and infused with Madeira achieves a velvety texture and expressive taste. A ring of Parmesan adds special elegance to the dish—a crispy accent that highlights the cheesy richness of the risotto. This dish is perfect for an Italian-style dinner when you want to feel comfort and sophistication at the same time. It can be served as a main treat accompanied by a glass of white wine or a light salad. This recipe is a blend of traditions and a modern view on gastronomy where the balance of flavors and textures is perfected.
1
To make parmesan rings, preheat the oven to 180 degrees. Place 75 g of grated cheese on a silicone mat or baking paper, forming six rectangles measuring 5x20 cm. Bake in the oven for 5-7 minutes (small bubbles will appear on the cheese surface, and it will turn golden). Wrap the hot rectangles around culinary rings with a diameter of 7 cm, joining the ends. Allow the parmesan rings to cool completely.
- Grated Parmesan cheese: 150 g
2
For saffron risotto, dissolve saffron in 600 ml of chicken broth. Heat 2 tablespoons of butter in a pan and sauté the onion until soft. Add 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.
- Saffron: 1 teaspoon
- Chicken broth: 675 ml
- Butter: 105 g
- Onion: 1 piece
- Arborio rice: 150 g
- Grated Parmesan cheese: 150 g
- Chopped parsley: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
3
For chicken liver with Madeira sauce, heat the remaining butter in a pan and fry the liver in it. Deglaze with Madeira, then add 75 ml of chicken broth. Keep on heat for a few minutes.
- Butter: 105 g
- Chicken liver: 500 g
- Madeira: 50 ml
- Chicken broth: 675 ml
4
For serving, place a ring of parmesan in the center of the plate and fill it with saffron risotto. Top with chicken liver and drizzle sauce around. Garnish the dish with greens.
- Grated Parmesan cheese: 150 g
- Green onions: 1 bunch