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Saffron risotto and chicken livers

Recipe for an elegant and tasty risotto

by Ada Parisi
5 min read
Risotto allo zafferano e fegatini di pollo

Saffron risotto and chicken livers, with thyme and Marsala reduction. A recipe I came up with to use the fifth quarter in my own way. I really love chicken livers and liver in general, and one of my favorite dishes is the sumptuous chicken stuffed with livers that my mother prepares every Christmas. And this risotto is An elegant and refined first course Which will appeal even to those who don't like the fifth quarter very much.

The best way to cook chicken livers, in my opinion, it is stewed. In Sicily we call this cooking “agglassato or aggrasciato”: i.e. the livers are simply cooked in extra virgin olive oil with onion, little tomato paste, Marsala, salt and pepper. A way of cooking meat that you can also find CHICKEN AGGLASSATO or in the FALSOMAGRO GLAZED PALERMO STYLE. Glazed livers13 go beautifully with saffron risotto, in an elegant combination in flavors that could also be a unique dish. I decided to enhance this Traditional pairing enriching the risotto with thyme and with a sweet and sour reduction of Marsala, just to give a Sicilian touch to the dish.

It is an elegant and particular risotto, as the RISOTTO WITH LEEKS AND RED WINE REDUCTION or the one with PUMPKIN AND TALEGGIO CHEESE.

So presented, The saffron and chicken liver risotto becomes A dish for special occasions: important dinners, holidays to be celebrated, Sunday lunches with a demanding mother-in-law. I hope I swallow you. Obviously, If you like risottos you have to browse through all my RECIPES FOR RICE and, as I always recommend, among my SICILIAN RECIPES, sweet and savory. Have a good day.

Risotto allo zafferano e fegatini di pollo


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



340 grams of Carnaroli rice

extra virgin olive oil

1 gram of saffron pistils or two sachets

half a glass of dry white wine

one shallot or a piece of Golden onion

1,3 liters of veal gravy (or vegetable broth or chicken bottom, RECIPE HERE)

60 grams of grated parmigiano Reggiano 24 months

40 grams of cold butter, diced

a sprig of thyme

salt and pepper


250 grams of chicken livers

one shallot

half a glass of dry Marsala superiore

extra virgin olive oil

salt and pepper

1 teaspoon tomato paste


100 milliliters of dry Marsala superiore

2 tbsp brown or granulated sugar

a pinch of salt


FOR AGGLASSATI FEGATINI, finely chop the shallot and let it wither in the oil over low heat, by combining a little warm water if necessary. When it becomes transparent, Add the chicken livers and Brown carefully on medium heat, so that change color. Raise the heat and deglaze with Marsala. Combine the tomato paste, season with salt, pepper and add half a glass of warm water. Cook over low heat for 20 minutes, then uncover and continue to cook over medium heat until the sauce thickens.

FOR MARSALA REDUCTION, place all ingredients in a saucepan and reduce by two thirds, until you have a fairly syrupy consistency

FOR THE ZAFFERANO RISOTTO, wither the finely chopped onion in clarified butter or extra virgin olive oil. Add the rice and toast it for a few minutes, stirring constantly. Deglaze with the wine and add the thyme and saffron dissolved in a little hot water. When alcohol has evaporated, start cooking the risotto gradually adding the veal gravy or chicken and bring the risotto Cook, on the wave I recommend. Cream, fire off, with the butter into small cubes and Parmesan cheese and leave to rest for 2 minutes.

Serve the risotto on a plate, with one or two sliced livers on top, some of their sauce, Marsala reduction around and garnish with a few leaves of thyme and saffron pistils.


MATCHING: The combination for this dish we find in Sicily, thanks to thefarm Rallo. Its red wine , called The Mantle, is produced based on Nero d'Avola according to the principles of organic farming: intense Ruby Red, smells of vanilla and ripe red berries; the palate is soft and full bodied with a pleasing balance.

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Monica April 28, 2014 - 11:05

I think when you are good in the kitchen, There are no limits.
Can you not like a dish, an ingredient, However when you are aware of techniques and flavors can even things less like.
I like this dish, It will be because it gives excitement to saffron risotto that I particularly disliked for having eaten too much, or to that triumph of chicken livers well scented! Brava!

Sicilians creative in the kitchen April 28, 2014 - 12:06

Monica thank you and welcome to my blog! I agree that know how to cook it means to know how to cook everything, or at least have the will to try! Think for me every meat dish is a bet in advance! Thanks again! ADA

Nicola April 27, 2014 - 08:07

Ada Bonjour, can I ask you kindly a favor.. Thank you..!!
How to prepare or make SOURDOUGH ??? .
If you can give me precise doses..
Thanks ADA..
Regards, Nicola

Sicilians creative in the kitchen April 27, 2014 - 17:58

Nicholas I send you a private email tomorrow with explanations, All right?

Sabrina April 26, 2014 - 10:07

Well, I must say that no matter how you're meat lover you handled yourself very well! I do I do still…and I don't know what to do!!!!

Sicilians creative in the kitchen April 26, 2014 - 13:57

Sabrina as I understand!!! I didn't have much choice, He was among the few dishes with the fifth quarter which are likely to do, I tried to modernize it a little’ And that's it! I'm sure your dish will be awsome. ADA

Arianna April 26, 2014 - 09:06

MI piaceee!! I love it!!! North and South America into one dish!
The only problem is finding a Marsala worthy of the name (as what I have tasted – rightly – in Sicily ) here by me… 🙁

Sicilians creative in the kitchen April 26, 2014 - 13:58

Hi Ariane, welcome! That's nice, you caught my own attempt to unify Italy! Though a Marsala good enough is the superior of Florio, you find just about everywhere. Let me know if you try it! ADA

Christian April 26, 2014 - 00:51

Hello!! I am following a chronological order to come and see all the recipes and meanwhile kept getting “I like it” and comments to your recipe: now finally I can speak my mind!! I displaced a little’ all with the choice of this topic…but apparently my fate is sealed by a Rocky Mountain oysters and eventually welcome, It can also be that decides to focus exclusively on this. But they are magnanimous and I understand the concerns, so a special thanks to those who have decided to challenge. You've taken a road that I think is more than convincing even for those who don't like offal with the choice of using ingredients in your area such as saffron and Marsala, the latter perfect with its sweetness in the aftertaste of chicken livers. Thank you very much…. P.S. Felder I brought home…I reiterate the proposal: Let me get that for you have addresses in pvt! Kiss cri

Sicilians creative in the kitchen April 26, 2014 - 14:01

Thanks Christian, I think they're the most difficult challenges than we do to try and grow more. So I welcome the fifth quarter for me that are not accustomed to use it. Indeed, I regret not having had time to challenge myself with something more elaborate. I tried putting together ingredients from different regions and, in its simplicity, the dish was good without being innovative. I want that book with all my heart, but I hate not seeing you for thank you. You don't think of Culinary come??? We can meet…. A big kiss, ADA

Christian April 27, 2014 - 01:11

I was looking at earlier today, you jump I will…keep up to date! Kiss cri

BRU cca April 25, 2014 - 13:27

Hi guys … nice idea … I often do the chicken liver pâté … I'll try this rice with maybe some minor reworking … using a homemade marsala … ciaoooo

Sicilians creative in the kitchen April 25, 2014 - 20:30

Hello! Well if you do the Marsala in the House is definitely worth trying. I use Florio Top, reminds me so much of home. We always have a bottle in the closet spirit! See you soon! ADA

Lalla April 25, 2014 - 00:10

And say that I really like offal but still not thought of this challenge, not I get anything different from Pluck alla romana ;-).
I really like the idea of marsala wine here .
One kiss

Sicilians creative in the kitchen April 25, 2014 - 00:15

Lalla but I'm sure you're going to invent something original and delicious. The Marsala was crucial to lighten the taste, and then I put it in coffee good Sicilian!!! A big hug. ADA

Isabel April 24, 2014 - 23:21

Delicious indeed: a combination, the relationship between the liver with marsala and saffron that I really like!
I want to drown in a sea of marsala…with donut!! :))))

Sicilians creative in the kitchen April 24, 2014 - 23:24

Isabel, for truth on Marsala saved me! Reducing eases undertaste of chicken livers, one of the few foods to fifth quarter that I eat and Cook… This time the challenge for me was difficult! If you decide to drown in Marsala I'll gladly company!!!!


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