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  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 500 g Alborio Rice
  • half lt white wine
  • 1&half lt chicken stock
  • 300 g asparagus tips
  • 300 g frozen peas (petite pois)
  • 700 g liver of your choice
  • (I used rabbit liver)
  • 100 g grated parmesan
  • freshly ground pepper
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    Method

    • step 1

      Fry the garlic in olive oil for a minute.
    • step 2

      Add the liver and fry turning constantly for about 5 minutes - medium rare. Set aside in a dish and cut up in bite size cubes.
    • step 3

      Melt a knob of butter in a large deep pan, add the onion and garlic and cook until soft. Stir in the rice and mix well.
    • step 4

      Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.
    • step 5

      Add the asparagus tips and peas. Add some freshly ground pepper. Stir continuously. Add the liver with all the juices - the rice should be creamy but firm.
    • step 6

      Add the parmesan just before serving
    • step 7

      and enjoy.
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    Comments, questions and tips (2)

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    Overall rating

    A star rating of 4.5 out of 5.4 ratings

    Adrian B

    I used broccoli instead of asparagus, parents loved it. Great recipe, thank you!

    sandyensuisse

    A star rating of 4 out of 5.

    We shall definately have this again.

    I used one clove of garlic when frying the liver (I used calves liver) and the rest with the onion

    I also used the liquid from cooking the fresh asparagus tips in the risotto and no chicken stock, but did add some sea salt and mixed herbs provence style

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