Traditionally, in Italian cooking, the risotto is a first course, which precedes the main course, and is served on its own.
In the states and elsewhere, rice is a side dish, and if you think it works well with meat, who's to stop you. I've had kebabs served on top of pilaf in a turkish restaurant, but pilaf is not creamy, it's different. Risotto is more soupy, and would you put meat on top of thick soup?
Anyway, my family used to make a risotto with
chicken giblets (is that what you call all the organs, heart,
liver, stomach, etc?) and tomato. You cut the pieces of
chicken innards (or just the livers can work) with butter and then sautee minced onion in the pan till it gets soft.
You add the rice, stirring and letting it get sort of transparent with the butter. Add some wine and scrape up the browned parts stuck to the pan, add some tomato - either half a small can of tomatoes or a half a cup of water or stock with a tbsp (no more!) of tomato paste, stir it down, and then add water or stock gradually as you would with any risotto.