Venetian-style liver risotto

Suitable from 12 months. Makes four portions



40g butter 

250g chicken liver, diced 

2 tablespoons olive oil

1 stem of celery, chopped

1 carrot, peeled and chopped

1 onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 teaspoon mixed Mediterranean herbs

2 teaspoons balsamic vinegar 

300g easy-cook long grain rice 

1 litre stock made with two vegetable stock cubes

4 tablespoons grated Parmesan



  • Step 1

     In a non-stick saucepan, melt the butter, reserving a little, and add the liver. Fry for 5 or 6 minutes until the liver is browned all over. Don’t worry if it’s not completely cooked, as it will cook further later on. Stir in the balsamic vinegar, take off the heat and set aside.

  • Step 2

     In another non-stick, wide-bottomed saucepan, heat the olive oil and fry the celery, carrot, onion and garlic. Add the herbs, then the rice, and cook for one minute. Add enough stock so the rice mixture doesn’t stick, and keep gradually adding more stock as it gets absorbed. Stir continually.

  • Step 3

     When the rice is half cooked (around 7 minutes for easy-cook rice), add the liver. Continue adding stock little by little until the rice is cooked but has still some bite (al dente). Add the reserved butter and the Parmesan.

  • Step 4

     Rest for a minute or two before serving.