Tomato risotto with grilled chicken liver

Description

Harmonious the appearance and taste of the dish! The tomato risotto was very tasty, rich, rich. Liver with balsamic vinegar and onions is a great complement to it. Bright and elegant lunch for Cinderella!

Ingredients

Figure

80 g
Butter

10 g
Olive oil

2 Tbsp
Onion

1 piece
Broth

150 ml
Tomatoes in own juice

3 piece
Tomato paste

3 tsp
Salt

1 piece
Basil

2 piece
Oregano

2 piece
Savory

2 piece
Chicken liver

250 g
Vinegar

4 Tbsp
Black pepper

1 piece
Parmesan

30 g
Dry white wine

50 ml
Sugar

2 piece

Cooking

In a saucepan with a thick bottom heat the olive and butter.

Measure out required quantity of rice. For the risotto suitable round grain rice varieties, the best of all variety is Arborio.

Half onion cut into small cubes and fry until Golden in a skillet with oil.

Add the rice and fry it for 2-3 minutes, stirring occasionally. Then add wine, evaporate it, stirring the rice.

Add three tomatoes from the jar and a couple of tablespoons of juice. You can use fresh tomatoes, after removing them from the skin.

Pour the broth gradually, ladle and cook the risotto over medium heat, stirring occasionally. Add salt, pepper and add dry herbs in the process. Will smeshaem tomato paste. Cooking time can vary from 15 to 25 minutes depending on rice varieties. Try the risotto, if very sour, add a couple pinches of sugar.

In a pan warm up a couple tablespoons of olive oil, and fry until Golden brown the remaining half of onion, roughly chopped. Push the onions aside and fry until Golden chicken liver on both sides. Then pour the balsamic vinegar, salt and pepper, low down the fire and let it cook gently for the liver for 5-7 minutes until tender.

To the finished risotto, add grated cheese and gently smeshaem in Fig.

Spread risotto in a bowl, top with chopped into slices liver slices with onions and slices of Parmesan. Decorate with leaves of herbs, for example parsley or Basil and serve.

Comments and reviews

Leave a comment or a recipe review