Risotto with liver

Liver Risotto: A Flavorful Delicacy

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Liver risotto is a simple and hearty recipe, perfect for a special lunch or dinner. This combination of creamy rice and tender liver, enriched with subtle flavors, is sure to impress any gourmet. Here’s how to prepare this delicious dish, step by step.

Ingredients:
- 700 g beef or pork liver, well cleaned
- 1 large onion, finely chopped
- 4 garlic cloves, thinly sliced
- 500 g risotto rice (preferably Arborio or Carnaroli)
- 300 g peas (fresh or frozen)
- 2 cups of meat or vegetable broth (approximately 500 ml)
- 100 ml dry white wine
- 1 tablespoon butter
- 3 tablespoons olive oil
- 100 g grated Parmesan cheese
- Salt and freshly ground pepper, to taste
- Chopped fresh parsley, for garnish

Preparation Instructions:

1. Preparing the liver: Start by cleaning the liver of any membranes or fat. Cut it into thin slices. Heat a grill pan (or a regular pan) over medium heat and add a little olive oil. Sear the liver slices for 2-3 minutes on each side, until browned but still juicy inside. Once done, set them aside and cover to keep warm.

2. Sauté the vegetables: In the same large pan, add the butter and remaining oil. When the butter melts, add the chopped onion and garlic. Cook over medium heat, stirring frequently, until the onion becomes translucent and fragrant, about 5 minutes.

3. Add the rice: Incorporate the washed and drained rice into the pan. Stir well so that each grain of rice is coated with fat and becomes slightly translucent, about 2 minutes. This is when the flavors will begin to develop.

4. Deglaze with wine: Pour the white wine into the pan and stir, allowing the alcohol to evaporate. Continue stirring until the liquid has reduced almost completely.

5. Adding the broth: Start pouring in the meat or vegetable broth, one ladle at a time, stirring constantly. Wait for each portion of broth to be absorbed by the rice before adding the next. Continue this process for about 15 minutes, until the rice is nearly cooked but still slightly firm to the bite.

6. Incorporating the peas: If using canned peas, make sure they are well drained; if using frozen peas, blanch them briefly first. Add the peas to the risotto and continue to stir until everything is well combined. Season with salt and pepper to taste.

7. Finishing the risotto: When the rice is cooked and has a creamy texture, add the liver slices along with the juices they released. Gently stir to avoid breaking the liver slices. Remove the pan from heat and add the grated Parmesan, stirring until it melts and is perfectly integrated.

8. Serving: Serve the liver risotto immediately, sprinkling fresh chopped parsley on top for added freshness and a splash of color. You can also add a slice of lemon on the side to enhance the flavors.

Helpful tips:
- Use a quality wine to add depth to the risotto's flavor.
- If you want a more sophisticated version, you can also add sautéed mushrooms or grated truffles for a more intense taste.
- Make sure to stir the risotto constantly while cooking; this will help release the starch from the rice, creating a creamy texture.
- You can experiment with different types of cheese instead of Parmesan, such as pecorino or gruyère, to vary the flavor.

This liver risotto recipe is not just a hearty meal, but also a unique culinary experience that combines traditional flavors with modern cooking techniques. Bon appétit!