Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Risotto with chicken livers


Chop the chicken livers and soak them in cold milk so that they "whiten", losing part of the blood content.
Meanwhile, finely chop the onion with a clove of garlic and a bunch of parsley and fry  this  mixture in 20 g of butter and a tablespoon of oil.
Add the rice and toast it  for a few minutes, stirring with a wooden spoon. Add the broth a little at a time and when it will be finished, add a half full glass of white wine, never stop stirring.
When the rice is half cooked, put on fire a pan with 20 g of butter and a dollop of fat flavored oil with a couple of sage leaves.
Drain the milk and rinse the chicken livers under running water.
Sauté them in flavored and flamed  fat,  spraying them with a spoonful of Grappa, salt and pepper properly.
Add them to the risotto after removing the sage leaves, stir in the remaining butter and the grated cheese and serve sprinkled with more chopped parsley.

Recommended Grappa:
PO' di Poli Secca

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    300 g Vialone Nano rice
    200 g chicken livers
    80 g peeled onion
    60 g Alpine butter
    40 g mature Montasio
    Olive oil
    Pinot white wine from Friuli
    Beef broth


  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • First courses
  • Preparation time:
    • About 30 minutes
  • Notes:
    • The Risot cai fedagei, so called in Friuli Venezia Giulia, is a typical dish of the tradition spread throughout Italy.