Ingredients
Poultry liver:
- 2 cloves of garlic
- 2 twigs rosemary
- 400 g poultry liver
- 2 tbs olive oil
- pepper
- salt
Risotto:
- 1 onion
- 1 clove of garlic
- 200 g risotto rice
- 250 ml vegetable broth
- 100 ml port wine
- 100 ml cream
- 50 g grated Parmesan
- salt, pepper
Preparation
1. Peel and finely cut the garlic for poultry liver. Finely chop the rosemary leaves. Remove the tendons from the poultry liver and cut into small pieces. Mix the liver with the garlic, rosemary, olive oil and pepper, place in a freezer bag and seal. Marinate in the fridge for approx. 1 hour.
2. For the risotto, peel and finely cut the onion and garlic. Add the rice, vegetable broth and port wine to the pot and thoroughly stir everything. Cover with Secuquick softline and close.
3. Heat the pot highest level up to the soft window, switch to a low level, and cook for approx. 7 minutes in the soft area.
4. Meanwhile, heat the pan on highest level up to the roasting window, switch to a low level and roast the liver in batches, each approx. 2 minutes. Season the liver with salt after roasting and keep warm.
5. Depressurize Secuquick and remove. Stir in the cream and Parmesan and season to taste. Serve the risotto immediately with the liver.
This recipe has been tested and approved by AMC.
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