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This is a great risotto to accompany your meats at the festive Christmas and New Year table.

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Ingredients:
500g liver
1 large dried onion
1/2 leeks
1 clove of garlic
50ml olive oil
50 ml red wine
100g of raisins
100g dried apricots and prunes
200g Carolina rice
500ml chicken or vegetable broth
4 bay leaves
½ teaspoon cumin
Salt & pepper
100g cashew nuts
60g pine nuts
Orange zest

Method:
First cut the dried fruits and put them in a bowl of wine, allow to soften. Cut the liver into small pieces. In a large frying pan put the olive oil, onion, leek and garlic finely chopped. Allow to sauté and add the livers. Quench with wine and add laurel, cumin, salt and pepper.
Add the fruit after straining it first.
Add the rice, stir and gradually add the broth until the rice is cooked. Add the nuts and mix. Remove from the heat and add the zest from the orange.
Cover with a towel and let stand. You can mold the risotto and serve on a platter.

Good luck!!!

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