Porcini mushroom risotto with calf’s liver
Porcini mushroom risotto with calf’s liver
Serves 4
PREPARATION: approx. 30 mins
RISOTTO
– 1 shallot, finely chopped
– 1 tbsp butter
– 20 g dried porcini mushrooms, soaked and squeezed out
– 250 g risotto rice
– 1 dl white wine
– 6–7 dl hot vegetable bouillon
– 100 g butter, cut into pieces
– 50 g Sbrinz AOP, grated
LIVER
– 2 onions, cut into thin strips
– 2 tbsp flour
– salt, pepper
– 2 tbsp cooking butter
– 4 slices of calf’s liver, approx. 120g each, halved as need be
– 1 tbsp cooking butter
– salt, pepper
– 12–15 sage leaves
– 1 red chili, pitted and cut into thin strips
– 1 tbsp cooking butter
Preparation
For the risotto, sauté shallot in butter. Add porcini mushrooms and sauté for 2 mins. Add rice and sweat until translucent.
Deglaze with wine, let reduce completely. Gradually add bouillon so that rice is always just covered with liquid. Cook risotto 18-20 mins while stirring frequently. Add butter and Sbrinz -
stir.
For the liver, mix onions with flour and season. Fry in cooking butter at low heat until crispy. Let dry on paper
towels. Sauté calf’s liver in cooking butter for 2 mins on each side, season, remove and keep warm in an oven preheated to 70 °C.
Sauté sage and chili in cooking butter, remove.
Ladle risotto onto warm plates. Top with liver, sage and chili.
