Venetian Liver and Onion Risotto

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This classic Venetian risotto (Risotto alla Veneziana) celebrates two humble ingredients — white onions slowly cooked until silky and tender liver — bound together with Carnaroli rice and rich stock. The result is a deeply savory, golden-cream risotto that is one of Venice's signature first courses.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 6 gSugar
• 26 gProtein
• 680 mgSodium
• 490 mgPotassium
• 220 mgCalcium
• 8 mgIron
• 7 mgVitamin C
• 4500 mcgVitamin A

Ingredients

For the onion soffritto and liver

• 2 large yellow onions (about 14 oz / 400 g), finely chopped
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 8 oz (225 g) calf or chicken liver, trimmed of membrane and diced 1/2-inch
• 1/4 cup dry white wine
• 1 teaspoon fresh sage leaves, chopped
• Fine sea salt and freshly ground black pepper, to taste

For the risotto

• 1 1/2 cups (300 g) Carnaroli or Arborio rice
• 5 cups (1.2 L) warm beef or chicken stock, low-sodium
• 1/2 cup dry white wine
• 1 small pinch of saffron threads (optional, for color)
• 1 small bay leaf

For finishing and serving

• 1/3 cup (30 g) finely grated Parmigiano-Reggiano
• 2 tablespoons cold unsalted butter, cubed
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Make the soffritto: Melt 2 tablespoons of the butter with the olive oil in a wide heavy saucepan over medium-low heat. Add the chopped onions and a pinch of salt and cook gently, stirring often, for 18 to 22 minutes until soft, translucent, and pale gold — do not let them brown.
2. Raise the heat to medium-high and add the diced liver. Season with salt and pepper and cook for 3 to 4 minutes, stirring, until the liver just loses its raw color on the outside but stays tender inside. Add 1/4 cup white wine and the chopped sage; let it bubble and reduce for 1 minute. Transfer the liver and onion mixture to a plate and set aside.
3. In the same pan, toast the rice for 1 to 2 minutes, stirring, until the grains look glossy and just begin to turn translucent at the edges. Pour in the 1/2 cup of wine and stir until it has almost fully evaporated.
4. Add the saffron and bay leaf, then begin adding the warm stock one ladle at a time, stirring constantly and waiting until each addition is mostly absorbed before adding the next. Continue for 16 to 18 minutes until the rice is al dente with a creamy, flowing consistency (you may not need all the stock).
5. Stir the reserved liver and onion mixture back into the risotto and cook 1 more minute to heat through. Remove the bay leaf.
6. Take the pan off the heat and let the risotto rest for 1 minute. Add the cold cubed butter and grated Parmigiano-Reggiano and beat vigorously with a wooden spoon to mantecare — the rice should turn glossy and creamy, falling in a slow wave when the spoon is tapped.
7. Season to taste with salt and pepper, scatter with parsley, and serve immediately on warmed plates, with extra grated Parmigiano alongside.

Cook’s Notes

• Use Carnaroli over Arborio if you can find it — its higher starch content gives a creamier, more forgiving risotto.
• Cook the onions low and slow; deeply browned onions will overpower the delicate liver, so stop at pale gold.
• Liver cooks in seconds; keep it just pink inside for the silkiest texture — overcooking makes it grainy and harsh.
• For an extra layer of richness, stir 1 tablespoon of beef bone marrow into the risotto along with the finishing butter.
• Risotto waits for no one — it should reach the table loose enough to spread into a flat layer when you give the plate a gentle shake; loosen with a splash of hot stock if it tightens up.

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