Summary

Ingredients

• 400 g veal liver
• some flour
• salt and pepper
• 1 tablespoon clarified butter for frying
• 1 tablespoon apple cabbage

For the risotto:

• 120 g risotto rice (arborio risotto rice)
• 1 onion (s), finely diced
• 1 apple, Elstar, finely diced
• 600 ml vegetable stock
• 200 ml apple juice
• 100 ml white wine
• 30 g parmesan, freshly rated
• 3 tablespoon butter for frying

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Instructions

1. Mix the broth with the juice and keep warm. Heat 2 tablespoon butter in a saucepan over medium heat. Add the onion cubes and gently sauté until translucent, but do not brown. Add the rice and a little salt and stir-fry for 2 to 3 minutes. Deglaze the rice with white wine and simmer until the liquid has almost completely evaporated. Then pour in the hot stock and juice mixture, just enough to cover the rice. Cook the risotto uncovered at not too high a heat, stirring frequently, for about 20 minutes. Keep adding a little liquid until the rice has a creamy consistency. Add the apples about 5 minutes before the end of the cooking time.
2. After about 20 minutes - then the rice should still be firm to the bite and have a creamy consistency - remove the pan from the heat and stir in a tablespoon of ice-cold butter and the parmesan and season with pepper and possibly salt.
3. Flour the veal liver seasoned with salt and pepper and fry in clarified butter for about 5 to 6 minutes, depending on the thickness. Take the liver out of the pan and keep it warm. Season the gravy with 1 tablespoon apple cabbage.
4. Serve the liver with the risotto and the gravy.