We were surprised to hear Risotto con Fegato di Pollo as one of the recited menu choices at Ristorante Sicomoro in northern Tuscany, as we hadn’t found it in the Lunigiana before.
Risotto with chicken livers is one of those very simple dishes that consist of just a few ingredients. Arborio rice and chicken broth form the base. Sage and parsley are the herbs, and onions lend sweetness to the dish, while black pepper goes well with the livers. If you wish to dig deeper, one of my favorite food writers Clifford A Wright offers up his recipe for Risotto with Chicken Livers.
This is a hearty dish that is good even when the weather is leaning towards the warm side of spring or fall.