No-Frills Risotto

1. 1

   In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms.

2. 2

   Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.

3. 3

   Add the tomato paste and rice.

4. 4

   Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.

5. 5

   Bring the chicken stock to the boil.

6. 6

   Add the boiling stock to the rice, and bring to the boil.

7. 7

   Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.

8. 8

   Serve with a pat of butter and grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.