Post updated By Chris | Kastra Recipes on 06/05/2025, featuring the delicious Fegato alla Veneziana, a classic Venetian-Style Liver and Onions.
Fegato alla Veneziana – Venetian-Style Liver and Onions
Explore the flavors of Fegato alla Veneziana, a Venetian classic of tender liver and caramelized onions served over creamy Arborio rice. It’s perfect for those seeking a rich, authentic Italian dish with a modern twist.
Fegato alla Veneziana is a beloved Venetian dish that combines the richness of liver with the sweetness of slowly caramelized onions. Traditionally served over polenta, we’ve opted for creamy Arborio rice as a base for this version. This choice adds a luxurious texture to the savory, tangy flavors of the dish. This dish is a true reflection of the Venetian culinary tradition—simple yet full of depth. It is perfect for an elegant dinner that feels like a taste of Venice itself.
The History and Origins of Fegato alla Veneziana
Fegato alla Veneziana—literally “Venetian-style liver”—is one of Venice’s most iconic and enduring dishes, with roots stretching back to ancient times. Its story reflects both the city’s history and the evolution of Italian cuisine.
Ancient Roman Influence
The earliest known versions of this dish date back to Roman times, when liver (ficatum) was often cooked with figs to mask its strong flavor. The Latin word ficatum even became the root of the Italian word fegato (liver). Over time, the figs were replaced with onions—abundant in the Venetian lagoon and better suited to local tastes.
A Dish of the People
By the Renaissance, fegato alla Veneziana had become a popular dish among the Venetian working class. Liver was inexpensive, widely available, and full of nutrients. Slow-cooked onions not only added sweetness but also softened the intense flavor of the liver. This made the dish both hearty and economical.
The Venetian Touch
What makes the Venetian version special is the balance of sweet and acidic. Onions are gently sautéed until golden and tender. A splash of white wine or vinegar brings brightness that cuts through the richness. This flavor contrast is typical of Venetian cuisine, blending savory and tangy elements. It is perhaps a nod to the city’s role as a crossroads between East and West.
Still Loved Today
Today, fegato alla Veneziana is served in both humble trattorias and fine dining restaurants throughout Venice and northern Italy. While veal liver is the traditional choice, chicken liver is commonly used in home kitchens. This offers a more accessible and equally delicious variation.
This dish is more than a regional recipe—it’s a living link to the past. With each bite, you’re tasting centuries of culinary adaptation and the simple genius of Italian home cooking.
A Taste of Venice from My Kitchen
I’ve never been to Venice, but this dish—fegato alla Veneziana—takes me there every time I make it.
My husband Niko introduced it to me years ago, after a close friend of his, whose family had deep ties to Venice, made it for him. It stayed in his memory, and one day it found its way into our kitchen. I had never grown up eating liver, but this version changed everything.
The combination of slow-cooked onions, a touch of wine or vinegar, and tender liver is somehow both elegant and rustic. It’s a dish that tells a story—of place, tradition, and quiet comfort. And though I haven’t walked the canals of Venice myself, this dish brings the city’s spirit into my home
What Is Fegato alla Veneziana?
This Venetian classic pairs thinly sliced liver—typically veal, but often chicken—with sweet caramelized onions. A splash of white wine or vinegar balances the richness. Traditionally the dish is served over soft polenta. It’s a dish that celebrates simplicity, patience, and full flavor.
However, in our home, we’ve swapped traditional polenta for creamy Arborio rice. This change adds a luxurious texture and a perfect base for soaking up the savory juices of the liver and onions. It’s a small adaptation that brings the dish closer to our personal taste and style.
It’s earthy and refined, the kind of meal that’s perfect for a cold evening with a glass of wine and warm conversation.
Why This Version Works:
- Caramelized Onions: Cooking the onions slowly brings out their natural sweetness and depth, creating a flavorful base for the dish.
- Thicker Sauce: The sauce’s richness is enhanced with butter, creating a silky texture that coats the liver and rice beautifully.
- Arborio Rice: The creamy Arborio rice absorbs the sauce perfectly, making it a delicious and comforting accompaniment to the dish.
A Dish That Found a Home
This isn’t a dish I grew up with, and it isn’t one I discovered on my travels. It came to me through someone else’s story—shared with my husband Niko, and now shared with me. And yet, it feels like it’s always been part of our table.
I love that about food. It connects us. Whether through a friend’s memory or a recipe passed hand-to-hand, it has a way of rooting itself in our lives.
Fegato alla Veneziana may be a dish from another place, but in our home, it’s become something deeply personal—familiar, comforting, and full of meaning.
Cook It, Share It
If you’ve never cooked liver before, let this be your gentle entry into something new and rewarding. And if you have Venetian roots or stories to share, I’d love to hear them.
Let me know if you make this recipe or leave a comment. I hope this dish brings a little warmth and history into your kitchen, too.
Give this recipe a try for an authentic taste of Venetian cuisine, and bring a touch of Italy to your table!
Personal Note from Niko
While risotto is not the traditional pairing for fegato alla veneziana, I’ve found that it works incredibly well — especially when you’re aiming for something elegant yet comforting. The classic Venetian accompaniment is actually soft white polenta. If you want to keep things authentic, I highly recommend it.
But if you’re open to a little fusion, this white wine risotto brings a gentle creaminess. It lifts the dish to another level.
Venetian Liver Recipe with Caramelized Onions and Arborio Rice
Ingredients
For the Fegato alla Veneziana
- 500 g calf’s liver thinly sliced
- 350 –400 g white or yellow onions thinly sliced
- 60 ml extra virgin olive oil
- 30 g unsalted butter
- 60 ml dry white wine
- Salt and freshly ground black pepper to taste
- 1 tbsp chopped fresh parsley optional (for garnish)
Optional: Risotto al Vino Bianco (White Wine Risotto)
- 250 g Arborio rice
- 1 small shallot or 1/2 onion finely chopped
- 2 tbsp 30 ml olive oil
- 30 g unsalted butter divided
- 100 ml dry white wine
- 750 –800 ml chicken or vegetable stock hot
- Salt and white pepper to taste
- Zest of 1/4 lemon optional
- 30 g Parmigiano Reggiano finely grated (optional)
Optional: Traditional Soft Polenta
- 200 g polenta coarse cornmeal, not instant
- 1 liter water
- 1 tsp salt
- 30 g unsalted butter
- 30 g grated Parmigiano Reggiano optional
Instructions
Step 1 – Cook the Onions:
- In a large skillet, heat olive oil and butter over medium-low heat.
- Add the sliced onions and cook slowly for 25–30 minutes, stirring often, until soft and golden (not browned).
Step 2 – Prepare the Liver
- Pat the liver dry and season lightly with salt and pepper.
- Push onions to one side (or remove temporarily). Raise heat to medium-high.
- Sear liver slices 1–2 minutes per side until browned but still pink inside.
Step 3 – Deglaze and Finish
- Add white wine to deglaze the pan. Stir and simmer for 1–2 minutes.
- Return onions to the pan (if removed). Toss everything together gently.
- Adjust seasoning and keep warm while preparing your side of choice.
Option A – Make the White Wine Risotto
- In a saucepan, heat 15 g butter and olive oil. Sauté shallot/onion until soft.
- Stir in Arborio rice and toast for 1–2 minutes.
- Add wine and cook until absorbed.
- Add hot stock one ladle at a time, stirring constantly, for 18–20 minutes until creamy and al dente.
- Off heat, stir in remaining butter, optional lemon zest, and cheese if using. Season with salt and white pepper.
Option B – Make the Soft Polenta (Traditional)
- Bring 1 liter water to a boil in a heavy pot. Add salt.
- Slowly whisk in polenta to prevent lumps.
- Reduce heat to low. Cook gently, stirring often, for 35–40 minutes until thick and creamy.
- Stir in butter and cheese (if using). Taste and adjust salt.
To Serve
- Spoon risotto or soft polenta onto plates.
- Top with liver and onion mixture and drizzle pan juices over the top.
- Garnish with chopped parsley if desired.
- Serve with a glass of dry white wine (e.g., Soave or Pinot Grigio).
Notes
Summary of Calories:
- Fegato alla Veneziana with Risotto (per serving): ~650–700 calories
- Fegato alla Veneziana with Polenta (per serving): ~530–550 calories
