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Risotto Alla Bolognese

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  Calf liver 3⁄4 Pound, cut into chunks.
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Quartered mushrooms 1 Cup (16 tbs)
  Butter 3 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2203 Calories from Fat 843

% Daily Value*

Total Fat 91 g140.7%

Saturated Fat 46.5 g232.6%

Trans Fat 0 g

Cholesterol 1341.5 mg447.2%

Sodium 3684.4 mg153.5%

Total Carbohydrates 183 g60.9%

Dietary Fiber 3.8 g15.3%

Sugars 9.1 g

Protein 154 g307.2%

Vitamin A 2668.2% Vitamin C 27.9%

Calcium 148.2% Iron 141.2%

*Based on a 2000 Calorie diet


Risotto Alla Bolognese Recipe