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Pork Liver Risotto

4 servings

Ingredients

• 300 g rice, selected and unwashed
• 2 tbsp butter for roasting rice
• 0.5 l water
• 1 tsp salt
• 1 pcs small onion
• 1 pcs bay leaf
• 6 pcs peppercorns
• 0.5 kg pork liver
• 1 tbsp butter for liver
• 2 pcs garlic or small onions
• 1 tsp salt for liver
• 1 pinch paprika
• 0.5 upper cup water for liver
• 2 tbsp grated Parmesan cheese

Instructions

1. Roast 300 g selected, unwashed rice until yellow in 2 tablespoons of butter.
2. Then add ½ l boiling water, 1 teaspoon salt, 1 small onion, 1 bay leaf, and 6 peppercorns and steam the rice until cooked, about 40 minutes.
3. Cut ½ kg liver into slices, sauté in 1 tablespoon melted butter, and toss.
4. Add 2 cloves garlic or 2 small onions, 1 teaspoon salt, 1 pinch paprika, and ½ upper cup boiling water.
5. Cover the pot tightly and steam the liver for 10 to 15 minutes, preventing sticking by swirling it back and forth.
6. When serving, mix the liver with its broth into the rice, add 2 tablespoons grated Parmesan cheese, and toss everything well.

Modernized from a treasured 19th-century German cookbook.