25 December 2012,22:31 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the olive oil in a small frying pan and fry the chicken livers until they are just browned,slightly pink in the middle and tender, not dark and leathery.
  • Add the wine, then remove from the heat, season and set aside.
  • Melt 2 tablespoons of the butter in a large pan and fry the onion or shallots and carrot together until they are softened but not browned.
  • Add the rice and stir into the vegetables until it is very hot and crackling.
  • Then add 3 ladlefuls of stock and stir until it has been absorbed by the rice. Continue adding more stock, 2 ladlefuls at a time, stir continuously until the rice is tender but not soft.
  • Melt 15-20 grams of butter in another pan and fry the pancetta until it is browned, then add the peas.
  • Stir, by adding a little water to prevent sticking, and cover. Allow the peas to cook through, then remove from heat, season and set it aside.
  • Take the cooked risotto off the heat and stir in the chicken livers, peas, the remaining tablespoon of butter and half the Parmigiano Reggiano.
  • Taste and adjust the seasoning, then cover and leave to rest for about 5 minutes.
  • Serve on warmed individual plates or on a large serving dish, sprinkled with the remaining cheese.


  • 4 tablespoons unsalted butter
  • 1 onion or 2 shallots, very finely chopped
  • 1 small carrot, peeled and very finely chopped
  • 400 grams Arborio rice
  • 2 litres chicken stock, kept simmering
  • 1 tablespoon extra virgin olive oil
  • 100 grams chicken livers,( trimmed and chopped)
  • 150 ml dry white wine
  • 4 tablspoons pancetta, cubed
  • 200 grams fresh or frozen peas
  • 50 grams freshly grated Parmigiano Reggiano
  • 2 tablespoons chopped fresh flat leaf parsley
  • Freshly milled black pepper and Salt

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