Apple risotto with liver

Ingredients for 4 servings:

• 40 g butter
• 375 g rice (short grain rice)
• ½ bunch thyme
• 1 liter beef broth
• 400 g liver(s) of beef, veal, pork or poultry
• 2 onions
• 2 apples
• marjoram
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Heat half the butter in a saucepan, add the rice and thyme, and fry for 2 minutes, stirring constantly. Deglaze with 1/2 liter of stock, cover, and simmer over low heat for about 5 minutes, until all the liquid is absorbed. Stir occasionally. Gradually add the remaining stock to the rice and continue simmering the risotto for about 15 minutes over low heat. In the meantime, cut the liver into strips, removing the tendons. Slice the onions into rings and fry in a pan with the remaining butter until golden brown. Cut the apples into thin slices, add them to the onion rings, and fry briefly, stirring constantly. Push the apples and onions to the side in the pan, add the liver to the center with the marjoram, and fry for 2 minutes, stirring constantly. Season the risotto with salt and pepper, serve on warmed plates, and top with the liver and apple mixture.