Thursday, January 3, 2013,12:30 AM
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PrintLIVER AND BACON RISOTTO
Liver and bacon risotto is perfectly good for breakfast and lunch. If you are working, try this, it’s not consume too much time to prepare. It’s especial to serve with eggs. This dish is inexpensive to prepare and you will like this!
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the butter or margarine with the oil in a frying pan (skillet) and fry the bacon and onion until lightly colored.
- Add the liver and continue cooking until well sealed. Season well with salt and pepper. Stir in the cider and simmer for 3 to 4 minutes or until the liquid has reduced by about half.
- Add the rice, peas, peanuts and oregano and cook gently until heated through and all the liquid is absorbed. Adjust the seasoning and stir in half the egg.
- Serve garnished with the remaining egg.
INGREDIENTS
- 30 grams butter or margarine
- 2 teaspoon Cooking oil
- Half inch thick back bacon rasher, chopped
- 2 onion, peeled and sliced
- 500 grams lamb's liver, cubed
- Salt and pepper
- 12 tablespoons cider
- 200 grams long-grain rice, cooked
- 100 grams cooked peas
- 50 grams salted peanuts
- 1 teaspoon dried oregano
- 2 hard-boiled egg, chopped
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