Risotto with Livers All’emiliana

Sauté finely chopped onion and vegetables in butter. Add the paradeis pulp or possibly the squeezed paradeis and the clear soup and make with the lid closed for a quarter of an hour.

Add the long grain rice and cook as usual. When it is half soft, add the finely chopped sausage. Finally, lightly fold in enough Parmesan cheese and the finely chopped liver, which has been fried briefly. (The tomato can also be omitted to enhance the flavor of the liver).

Very often the liver is not mixed with the long grain rice, but spread nicely over it. Sprinkle with freshly ground pepper at the table.

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