Recipe courtesy of Mario Batali
Chicken Livers Banker Style: Fegato di Pollo alla Finanziera
Total:
1 hr 5 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 5 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 4 tablespoons sweet butter
  • 1 onion, thinly sliced
  • 1 1/2 cups Arborio rice
  • 5 to 6 cups chicken stock
  • Salt and freshly ground pepper
  • 3/4 cup freshly grated Parmesan
  • Chopped parsley leaves, for garnish
  • 3/4 pound chicken livers
  • 2 tablespoons all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 1 cup Marsala wine
  • 2 tablespoons chicken stock

Directions

Make the risotto: In a 10 to 12-inch saucepan, melt 3 tablespoons of the butter. Add the onion and sweat until soft and translucent, about 5 minutes. Stir in the rice and cook over medium-high heat. Using a wooden spoon, stir continuously until the rice is coated in the butter and begins to turn translucent, about 2 minutes. Be careful not to let the rice burn. Keeping the heat at medium-high, begin ladling the hot broth into the rice, about 2 ladlefuls at a time. Constantly stir with the wooden spoon until the rice has almost absorbed all of the broth. Continue adding the broth bit by bit until the rice is al dente or tender, about 20 minutes. Once the rice is cooked, season with salt and pepper. Remove from the heat and immediately add the remaining tablespoon butter and 3/4 cup Parmigiano. Stir to thoroughly combine and keep warm until ready to serve.

Dredge the chicken liver pieces through the flour until well coated. Shake to remove any excess flour and set aside.

In a 12-inch saucepan, heat the olive oil over a medium-hot flame. Add the chicken livers and cook until golden brown on all sides, about 5 minutes. Pour the wine over the chicken livers and let cook until the wine evaporates, about another 4 to 5 minutes. Season, to taste, with salt and pepper. Add the chicken stock. Keep cooking over a medium flame until the chicken livers are completely cooked, about 3 minutes more. Let the broth bubble so that the sauce thickens; there should almost be no sauce in the pan, just a few droplets to keep the livers moist.

Serve the chicken livers immediately, in the center of a serving platter, accompanied by the hot risotto. Garnish with parsley.

IDEAS YOU'LL LOVE

Honey-Ginger Chicken Wings

Recipe courtesy of Tiffani Thiessen

Chicken with Spinach

Home-Style Habanero Hot Sauce

Recipe courtesy of Chuck Hughes

Frittelle di Castagne: Chestnut Pancakes

Recipe courtesy of David Rocco

Polpette Di Acciughe: Anchovy Meatballs

Recipe courtesy of David Rocco

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here