Risotto con I Fegatini

Risotto with Chicken Livers

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

We always had chickens in the backyard at home and my nonna was the one who killed them. When I was about 13, she taught me how to do it – and I have to say, it was a bit scary. Once they were dead, the first thing she did was take all the guts out, separating the heart, liver, and kidneys. I remember that we handled these parts, in particular the liver, while still warm, which was also a bit disconcerting, but the vibrant flavour you get when they’re this fresh isn’t achievable any