Tuscan Risotto (Tuscany)

Appetizers

Ingredients

Rice - 2 1/2 cups

Olive oil - 1/4 cup

Butter - 5 tbsps

Onion, thinly sliced - 1 small

Carrot, finely chopped - 1 small

Celery, finely chopped - 1 stalk

Ground lean beef - 1 cup

Calf's liver, chopped - 1/4 pound

Calf's kidney, sliced - 1/4 pound

Chicken livers - 1-2

Red wine - 1/2 cup

Tomato paste - 1-2 tsp

Boiling stock - 6 1/2 cups

Salt and pepper

Grated nutmeg

Grated parmesan cheese - 3/4 cup

Heat the oil and half the butter in a large pan and gently saute the onion, carrot and celery until they begin to brown. Add the beef, calf's liver, kidney and chicken liver. Brown well, add the wine and cook gently until reduced. Dilute the tomato paste in a little hot stock. Stir this into the pan, season with salt, plenty of pepper and a pinch of grated nutmeg, cover and cook gently for 30 minutes.

Dribble the rice into the pan and stir it well until it has become brown and almost transparent, about 5 minutes cooking. Add the boiling stock a little at a time, stirring constantly. When all the stock is in the pan, cover and cook over a moderate heat, with the liquid just bubbling, until the rice is tender and has absorbed most of the liquid. Take the pan from the heat, gently stir in the remaining butter and parmesan cheese, cover and leave for 2 minutes before serving.

Serves 4-6