My wife had to work late the other day, so my son and I were on our own for dinner. Of course, that meant we could cook something that we would like but that she wouldn’t touch with a 39.5′ pole. Well, in preparation for days like these, we bought some organic, grass fed beef liver from our local farm and had it stashed in the freezer. When the day came, we were ready to make this funky twist on a classic “love it or hate it” dish.
One preparation note: If you want to remove some of the strong liver flavour, you can soak your liver in milk for a few hours before you cook.
Time: 60 Minutes
- Beef Liver
- Black Pepper
- Arborio Rice (we used about a cup)
- Mushroom or Beef Stock (5x your rice volume)
- Pour your stock into a pot, and bring it to a low simmer.
- As your stock heats, peel and dice your garlic and onions. Then, slice your mushrooms.
- Melt some butter in a large pan, and add your garlic, onions, and mushrooms. Cook until the onions turn opaque, and the mushrooms soften.
- As your veggies cook, slice your liver into small cubes.
- When your onions/mushrooms are ready, add your peas and liver to the pan, and cook to brown. Crack in some fresh black pepper as well.
- Pour your rice over everything, and stir to combine. Let sit for a few minutes.
- Pour about 2 cups of your stock into your risotto pan, and cover loosely. Let simmer until all of your liquid is nearly absorbed. Then, pour in another cup of stock, and let that absorb. Keep doing this one cup at a time until your rice is fluffy and soft.
- Plate, devour, and enjoy!