Melt 2 tablespoons butter in a pan over medium heat. Add chopped onion and pancetta, cut into strips.
When the onion is golden brown, add the Marsala and allow to evaporate. Add diced prosciutto.
Cook for two minutes, then add diced chicken livers.
When browned, add rice and mix continuously until browned and translucent.
Add broth gradually and stir with a wooden spoon until the rice is cooked, about 16-18 minutes. Season with salt and pepper to taste.
Turn off the heat and add the remaining butter and Parmigiano Reggiano. Mix well until the risotto is creamy.
An artful mix of flavors with nice sweetness provided by the rice oiliness, aroma, spiciness and a slightly bitter tang. An excellent accompaniment is a ruby-red wine with purplish highlights, a fruit and vegetable bouquet, lightly spicy, dry, hot, fairly mellow, fresh, slightly savory and low in tannins. Cerveteri Rosso D.O.C.