Italian Meat and Poultry Recipes - Risotto alla Fiorentina Recipe

Ingredients

• 1/4 cup olive oil

• 5 tablespoons butter, softened

• 1 onion, sliced

• 8 ounces ground beef

• 4 ounces lambs' kidneys, sliced

• 1 chicken liver, sliced

• 13 ounces tomatoes, skinned and mashed

• 2 cups risotto rice

• 4 1/2 cups hot Beef Stock

• 1/3 cup Parmesan cheese, freshly grated

• salt and pepper

Serves 4-6

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Method:

1. Heat the oil and half the butter in a heavy-based saucepan. Add the onion and sauté gently for 5 minutes, until softened but not colored.

2. Add the ground beef, kidneys, and chicken liver, increase the heat and cook, stirring, until browned. Add the tomatoes and season to taste with salt and pepper, lower the heat, and cook for 30 minutes.

3. Add the rice and stir well to coat the grains with the butter and oil. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Remove the pan from the heat. Stir in the remaining butter and the Parmesan and fold gently to mix. Cover and leave the risotto to rest for a few minutes before serving.