Risotto with chicken livers, called in dialect “risotto col figa’ or risotto coi figadini”, is a typical first course of Venetian cuisine.
With a creamy consistency and a delicate taste, the risotto with chicken livers is a simple first course of the peasant tradition spread throughout Italy. The risotto with chicken livers is considered a poor dish because the latter, in fact chicken waste, were used by less well-off families to flavor the rice.
It is good to know that chicken livers have a milder flavor than beef, veal or pork liver.
When buying, you have to be careful that the livers are of a nice pink-yellow cream color, this indicates that they have a good amount of characteristic fat which makes them more delicate than the blood-red ones. Furthermore, the fat present will melt during cooking, giving a particular creaminess to the dish.
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