Liver Risotto
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g rice, lon rain rice
- 1 large onion (s)
- 0.38 liters meat broth, hot (from cubes)
- 200 g tomato (s)
- 400 g liver (s), (beef, veal and chicken liver)
- 60 g flour
- 1 teaspoon paprika powder, noble sweet
- salt and pepper
- Fry oil, for rice and liver
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Fry the chopped onion in hot oil until translucent, add the rice, briefly toast it, pour the meat stock and simmer for about 25 minutes over a low heat, mix in the chopped tomatoes 10 minutes before the end of the cooking time.
- Cut the liver into cubes (2cm), mix the flour with salt, turn the liver in it, heat the oil, fry the liver in it for about 6 minutes until crispy, mix the liver with the rice and season everything with paprika, salt and pepper, thickly with it before serving Sprinkle with grated parmesan - a tomato or green salad goes best with it.
- I personally prefer chicken liver, but that is a matter of taste, any type of liver is suitable.
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