Liver risotto

Ingredients for 4 servings:

• 150 g rice, long grain rice
• 1 large onion(s)
• 0.38 liters of meat broth, hot (from cube)
• 200 g tomatoes
• 400 g liver(s) (beef, veal, chicken liver)
• 60 g flour
• 1 tsp sweet paprika powder
• salt and pepper
• Oil, fry for rice and liver
• Parmesan, grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Fry the finely chopped onion in hot oil until translucent, add the rice, cook briefly, pour in the meat broth, and simmer over low heat for about 25 minutes. Stir in the finely diced tomatoes 10 minutes before the end of the cooking time. Cut the liver into 2cm cubes, mix the flour with salt, toss the liver in the oil, and fry the liver for about 6 minutes until crispy on all sides. Mix the liver with the rice and season everything with paprika, salt, and pepper. Sprinkle generously with grated Parmesan cheese before serving. A tomato or green salad goes best with this. Personally, I prefer chicken liver, but that’s a matter of taste; any type of liver will do.