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Risotto Alla Bolognese

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Ingredients
  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
Directions

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: 
Easy
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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