Venetian Liver Recipe with Caramelized Onions and Arborio Rice
A comforting Venetian-style liver recipe (Fegato alla Veneziana) made with tender liver, sweet caramelized onions, and served over creamy Arborio rice. A rustic yet elegant Italian classic, perfect for cozy dinners.
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