Mrs Pastro's Wedding Chicken Liver Risotto

By Mrs Pastro, a valued friend of the De Bortoli family
Feature recipe for June 2015

Serves 10


  • 1 boiling chicken
  • 550g shin beef or blade on the bone
  • 1 onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 small knob ginger
  • salt and pepper
  • 1 beef stock cube
  • 1 chicken stock cube


  • 1 ½ tbsp butter
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 stalk celery, diced
  • 30 chicken gizzards, minced
  • 6 chicken livers, halved
  • 200g minced steak
  • 2 tbsp tomato paste
  • 1 beef stock cube
  • salt and pepper
  • 1 cup Deen Vat 7 Chardonnay
  • 3 cups arborio rice
  • 5 tbsp Parmesan cheese
  • ½ tbsp butter
  • 4 basil leaves, torn a few sprigs

Put all broth ingredients except stock cubes in a large pan. Cover with water, bring to the boil, skim off any scum and then reduce heat to simmer for 3 hours, uncovered, or until meat is tender. Add water if necessary so that you end up with 6.5 litres of broth. Add beef and chicken stock cubes and simmer for another 15 minutes. 

Melt 1 tablespoon of butter in a large pot, add oil, chopped onion, 2 cloves garlic and celery stalk and sauté for about 5 minutes. Add gizzards, livers and mince. Cook over very low heat, stirring often to prevent meat catching, for 30 minutes. Add tomato paste, stock cube, salt and pepper and 2 cups of broth. Cook gently for 2 hours. Add wine and cook over a low heat for another 30 minutes until sauce is clear, being careful not to let it burn.

Half an hour before serving, add 4 cups of broth and the rice. Cook slowly, stirring all the time, adding more warmed broth as the rice absorbs the liquid. After 15 minutes, add 2 tablespoons of cheese and ½ tablespoon of butter. The risotto should be ready after another 15 minutes when the rice is just tender. After removing from heat, stir through remaining 3 tablespoons of cheese, parsley and basil and serve. 

Enjoy with Yarra Valley Villages Pinot Noir - The Villages Pinot Noir is elegant and sweetly perfumed with red currant, cherry and woodland spice.


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