Recipe Of The Day
Recipe of Day
LIVER VENEZIANA - Italian Cooking


9oz Italian rice
3 tbsps butter or margarine
1 large onion, chopped
4 tbsps dry white wine
2 cups chicken stock
1/4 tsp saffron
2 tbsps grated fresh Parmesan cheese
Salt and pepper


1Ib calves’ or lambs' liver
Flour for dredging
3 onions, thinly sliced
2 tbsps butter or margarine
3 tbsps oil
Salt and pepper
Juice of 1/2 a lemon

1 tbsp chopped parsley

1. Melt the butter for the risotto in a large sauté pan, add the onion and cook until soft but not colored, over gentle heat.

2. Add the rice and cook for about a minute until the rice looks clear.

3. Add the wine, stock, saffron and seasoning. Stir well and bring to the boil. Lower the heat and cook gently, stirring frequently until the liquid has evaporated. This will take about 20 minutes.

4. Meanwhile, skin the liver and cut out any large tubes.

5. Cut the liver into strips and toss in a sieve with the flour to coat.

6. Heat the butter or margarine and 1 tbsp oil in a large saute or frying pan. Cook the onions until golden. Remove the onionsfrom the pan to a plate. Add more oil it necessary, raisethe heatunderthe pan and addtheliver. Cook, stirring constantly, for about 2 minutes. Return the onions and add the lemon juice and parsley. Cook a further 2 minutes or until the liver is done. Season with salt and pepper and serve with the risotto.

7. To finish the risotto, add the cheese and salt and pepper to taste when the liquid has evaporated. and toss to melt the cheese.

LIVER VENEZIANA Reviewed by Unknown on 08:36 Rating: 5
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