Luxury risotto - Lyxrisotto (retro)

LUXURY RISOTTO
Lyxrisotto

A well-tasting, delicious dish, liked by all.

4 servings

14 oz tender beef

8 oz liver from young cattle
2 to 3 tablespoons butter or margarine
salt, white pepper
½ can mushrooms, 8 oz or 7 oz fresh mushrooms
1 tablespoon Chinese soy sauce
1 tablespoon tomato purée
1/3 cup thick cream
3 tomatoes
2 to 3 onions
1 /3 cup pimiento, pickled
¾ cup long-grained rice
1 ¾ cups water

Put the liver in water for a few hours (in my family we always put it in milk, whether it’s necessary or not). Dice meat and liver. Heat up some fat in a frying pan until really hot, then quickly brown first the beef, then the liver. Transfer to a saucepan.

Whisk out the pan with some water and pour this over the meat. Flavour with salt and white pepper and add mushrooms, soy sauce, tomato purée, cream and tomatoes in pieces. Cover and let simmer, stirring occasionally.

Meanwhile, brown the chopped onions until golden. When the cooking time is nearly finished, you take the lid off and reduce the sauce almost completely. Boil the rice for 18 minutes. Pour the meat in the middle of a big serving plate and place the rice in a ring around it. Then everyone can mix as the want.

If you wish, you can serve some grated cheese in a separate bowl.

Enjoy!

Bella