Risotto Alla Bolognese
|Calf liver||3⁄4 Pound, cut into chunks.|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Quartered mushrooms||1 Cup (16 tbs)|
|Long grain rice||1 Cup (16 tbs)|
|Tomato puree||10 Milliliter (1 Dessert Spoon)|
|Stock||3 Cup (48 tbs)|
|Mixed herbs||1 Tablespoon|
|Grated parmesan cheese||1 Cup (16 tbs)|
Melt butter; cook onion and garlic a few minutes with lid on pan.
Add liver; cook quickly until it changes color.
Remove from heat.
Add mushrooms, rice, tomato puree, 2/2 cups stock, salt, and pepper.
Bring to boil; stir all the time.
Reduce heat; simmer gently 25 to 30 minutes.
Stir occasionally; add extra stock if rice becomes dry.
When cooked, rice should have absorbed all moisture.
Sprinkle top with chopped herbs.