Melt 1/4 cup butter in a skillet. Add chicken livers, mushrooms, green onions, garlic, and salt; cook for 5 minutes. Add Riesling, mustard, rosemary, and dill. Simmer until chicken livers are tender and liquid is mostly absorbed, about 10 minutes. Remove from heat and cool slightly.Advertisement
Transfer mixture to a food processor; blend until almost smooth. Blend in remaining 1/2 cup butter. Add additional salt if needed.
Pack pate into a ceramic crock and refrigerate for at least 8 hours before serving.
The butter added at the end makes the pate creamier, but can probably be cut down or left out completely.