Risotto with poultry liver

Name: Risotto with poultry liver
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 40 g Butter; 250 g Risotto or Arborio rice; 1/8 l White wine; 600 ml clear chicken stock (instant); 250 g Poultry liver; 2 TABLESPOONS Oil; 1 collar Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g cherry tomatoes

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
40 g Butter
250 g Risotto or Arborio rice
1/8 l White wine
600 ml clear chicken stock (instant)
250 g Poultry liver
2 TABLESPOONS Oil
1 collar Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g cherry tomatoes

Directions

1
Peel and finely chop the onion. Sauté in 20 g hot butter. Add rice and steam briefly. Pour in white wine and let it boil down. Pour in stock and let it swell at low heat for about 20 minutes. In the meantime, wash liver, dab dry and chop.
2
Fry in hot oil. Add sage leaves and fry for about 5 minutes. Season with salt and pepper. Wash and halve or quarter the tomatoes. Add liver with sage and tomatoes to the rice. Season if necessary
3
Plate: Valkyrie