Liver risotto with peas

Ingredients for 3 servings:

• 400 g chicken liver(s)
• 1 m.-sized onion(s)
• 1 cup rice, approx. 200 g
• 150 g peas
• 1 tsp, heaped tomato paste
• 2 cups broth, approx. 400 ml
• 1 shot of sherry
• salt and pepper
• Paprika powder, sweet
• 1 tsp, heaped parsley
• Flour
• e.g. Parmesan, grated, for sprinkling, optional
• possibly saffron, for the rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the diced onions in oil, add the rice and fry briefly. Add the tomato paste and fry briefly. Deglaze the rice with a splash of sherry and let it evaporate. Season the risotto with salt, pepper, and paprika. Add the parsley. Deglaze everything with the stock, cover, and let it simmer over very low heat for 20 minutes. In the meantime, lightly flour the liver. Cut the liver into large pieces beforehand, if desired. Fry the liver in butter for about 10 minutes, turning occasionally, and then season with salt and paprika. Just before the liver is cooked, add the peas to the cooked rice and let it warm through. Add the liver and a little of the rendered stock. Let the dish simmer for just a short time. Tips: The dish tastes good sprinkled with Parmesan cheese. If you like, you can enhance the rice with saffron.