Chicken Livers Banker Style: Fegato di Pollo alla Finanziera

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This is very good, but the chicken livers get overcooked and a bit tough. To keep the centers creamy, sear them as directed, then remove and reduce the liquids. Return the livers to the pan to reheat and cover with the glaze. If you don't really like chicken livers, by all means cook them longer, but if you do, try them this way.

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Both the livers and the risotto were delicious and one of the few meals I could actually make in under an hour. I've been using the same recipe for chicken livers from the Galloping Gourmet for 40 years, it's nice to have a different one : Also, one of the most inexpensive dinners you could make.

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My husband loves chicken livers and I've been trying to acquire the taste. So I was looking for something to cover it up. This actually enhanced the best aspects of the livers and downplayed that "off" taste that livers have for some of us instead of covering it up. I was able to appreciate the texture for the first time. I will be making this again soon!

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Great way to cook livers, nutty taste of marsala make it special. I do like to change risotto a bit by adding baby portabello and a pinch of rosemary - but original way is great too!!!
All that cheese and butter make it on heavy side but well, from time to time ??:

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I didn't make the risotto because I had some leftover garlic parmesan mashed potatoes, so I just cooked the chicken livers. Delicious! This was probably the best preparation of chicken livers I've ever made. The livers were so creamy and velvety. And, it took so little time to prepare that I was able to cook a dinner during the week after work that tasted like it required much more effort. My mom and son both had seconds.

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Made with classic onions - delicious!! Estim calories: chic livers 1 oz/48 ; risotto 1.5 oz/170

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Easy, simple dish. I made it for Sunday dinner, and there were no leftovers. Everbody liked it.

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I had a craving for liver and so found this recipe. Very easy and quite delicious. Perfect for a weeknight dinner. Not unlike my Italian grandma's recipe for risotto with the livers mixed in and with no wine. She would call it "peasant" food, the best kind of cooking, and the kind I had as a kid. I will take some leftovers to my dad and see what he thinks. Thanks.

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I had been wanting to make this ever since I first spotted this. Well, it was so incredibly simple, and absolutely wonderful. The texture was so velvety. Will now be a part of my recipe repetoire. Thanks, Mario!!!

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I Love chicken livers and the Marsala is a wonderful touch to this easy recipe. I have made it for friends and we all agree... this tastes like "more"!